Oven-Baked Hangi-Style Poultry
Oven-Baked Hangi-Style Poultry
Transport yourself to the heart of Māori culture with this Oven-Baked Hangi-Style Poultry. The traditional Hāngī, a sacred method of cooking food underground using heated rocks, is a cornerstone of New Zealand's culinary heritage, deeply intertwined with community gatherings, celebrations, and honouring the land. This recipe offers a clever, accessible adaptation, bringing the rich, smoky essence and incredible tenderness of a true Hāngī into your modern kitchen. We'll marinate succulent chicken (or duck for a richer taste) in a fragrant blend of native New Zealand herbs and spices, reminiscent of the earth's bounty. Then, we slow-roast it to perfection within a sealed parcel alongside sweet kumara and earthy pumpkin, allowing the flavours to meld. The result is fall-off-the-bone tender meat infused with a subtle smokiness and paired with perfectly roasted vegetables for a truly authentic taste of Aotearoa. This dish is more than just a meal; it's an experience, a connection to tradition, and a celebration of New Zealand's unique food story. Indulge in this flavourful journey and discover why Hāngī is so beloved.
- Preparation time
- 25 min
- Cooking time
- 4 hrs
- Total time
- 4 hrs 25 min
- Servings
- 8
Instructions
Marinate the Poultry
- 1In a large bowl, combine the grated ginger, minced garlic, chopped rosemary, chopped thyme, soy sauce, sesame oil, honey, salt, pepper, and liquid smoke (if using). Mix well to create the marinade.
- 2Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to penetrate.
Prepare for Baking
- 1Preheat your oven to 160°C (320°F).
- 2Tear off two large sheets of heavy-duty aluminum foil. Lay them crossed over each other on a clean surface, creating a large parcel.
- 3Spread the chunks of kumara and pumpkin in the center of the foil parcel.
- 4Arrange the marinated chicken pieces on top of the vegetables.
- 5Pour any remaining marinade from the bowl over the chicken and vegetables.
- 6Carefully fold the foil to create a tightly sealed parcel, ensuring no steam can escape during cooking. Double wrap if necessary for extra security.
Bake
- 1Place the foil parcel onto a baking tray.
- 2Bake in the preheated oven for approximately 4 hours, or until the chicken is exceptionally tender and cooked through.
- 3Carefully remove the parcel from the oven. Let it rest for 10-15 minutes before opening.
Serve
- 1Open the foil parcel carefully, allowing the steam to escape away from you. The aroma will be incredible!
- 2Serve the tender chicken pieces directly from the parcel, accompanied by the soft, flavourful kumara and pumpkin.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 45 g
- Fat
- 28 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 45 g |
| Fat | 28 g |
| Carbs | 31 g |
Tips
- Marinating overnight significantly deepens the flavours, making it worth the planning.
- Use good quality, heavy-duty foil to prevent tearing and ensure a well-sealed parcel for even steaming.
- Serve directly from the foil parcel for a rustic, authentic presentation and to retain maximum moisture.
