Matariki Inspired – Chicken Hāngī Parcels with Broccoli & Watercress Béarnaise

New Zealand’s first official Matariki holiday is fast approaching! In celebration of Matariki and marking the start of the Māori New Year, My Food Bag has designed a few delicious Matariki inspired recipes to help Kiwis celebrate with local produce. 

My Food Bag partnered with well-known television and radio host, and iconic Kiwi personality, Stacey Morrison to create and test the recipes which include her Chicken Hāngī Parcels with Broccoli & Watercress Béarnaise.

To Stacey, Matariki is a time for celebration and rejuvenation of our practices, including things that we lost, or nearly lost, as well as providing the chance for us to really embrace our seasons!

With something for everyone, My Food Bag’s Matariki range features Crispy Chicken Strips with Horopito Tartare & Moemoe Potatoes as part of the My Choice bag, Kiwi Lemon & Fennel Roasted Porchetta with Kūmara & Jus in the My Choice Gourmet offering and Premium Kiwi Lamb Roast with Buttered Greens & Gravy from Bargain Box.

Gather together with your loved ones and enjoy seasonal kai… keep an eye out for some special recipes as we release them in the lead up to Matariki.

Stacey Morrison’s Chicken Hāngī Parcels with Broccoli & Watercress Béarnaise

Serves 4




600g free range chicken thighs, cut in half

1/2 pack Stacey’s hāngī spices

1 drizzle of oil 

1 cabbage, leaves separated

400g kūmara, diced 2cm

200g potatoes, diced 2cm

2 carrot, diced 2cm

1/2 pack Stacey’s hāngī spices

1 drizzle of oil 

1 cup chicken stock 



1 broccoli, cut into small florets


To serve

1/2 tsp mānuka smoked salt

1 pack watercress Béarnais


Stacey’s Hāngī Spices: smoked paprika, garlic salt, Italian herbs


Before you start

Preheat the oven to 220°C (or 200°C fan bake).Bring a large pot of water to the boil with a lid. Set aside a medium baking dish.

Prep chicken

Pat chicken dry and cut in half. Toss with half of Stacey’s hāngī spices and season with a pinch of mānuka smoked salt. Heat oil in a large fry pan on heat. Cook chicken for about 3 minutes each side until golden brown, but not cooked through.

Prep & cook cabbage

Carefully separate 6 cabbage leaves, ensuring they stay intact. Cook in pot of boiling water for 3 minutes, until they start to soften. Drain well and set aside (see Tip 1).

Meanwhile, prep veggies

Dice kūmara, potatoes and carrot into 2cm. Toss in a large bowl with remaining hāngī spices, a pinch of mānuka smoked salt and oil.

Assemble hāngī

Lay out cabbage leaves and divide chicken and vegetables evenly between them. Fold edges over and place seam side down in reserved baking dish. Pour over stock and cover with tinfoil.

Cook hāngi

Bake for 60 minutes, until vegetables are tender and chicken is cooked through.

Prep & cook broccoli

When hāngī has 20 minutes cook time remaining, bring a medium pot of salted water to the boil. Cut broccoli into small florets. When hāngī has 5 minutes cook time remaining, cook broccoli for 3 minutes, or until tender. Drain well.


Hāngī sprinkled with mānuka smoked salt (see Tip 2). Serve broccoli and watercress béarnaise on the side.

Tip 1 – As you only use the outer leaves of the cabbage, you have a lot leftover. Use the excess to make your next dinner. We love cabbage braised with butter,lemon and garlic, or even try your hand at making kimchi!

Tip 2 – Don’t forget to eat the cabbage leaves that create the parcels. Braised in chicken stock, these are delicious!