Dairy-Free & Egg-Free Hangi-Inspired Chicken and Kumara

Ingredients

• 1 kg Chicken thighs
• 1 kg Kumara (sweet potato)
• 1 large Onion
• 4 cloves Garlic
• 1 tbsp Liquid smoke
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Preheat your oven to 350°F (180°C).
2. 2Cut the 1 kg kumara into 1-inch chunks. Peel and finely mince the 4 cloves garlic. Peel and chop the 1 large onion into 1-inch chunks.
3. 3In a large bowl, combine the 1 kg chicken thighs, the 1 kg kumara chunks, the 1 large onion chunks, and the 4 cloves minced garlic. Add the 2 tbsp olive oil, 1 tbsp liquid smoke, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Toss everything together until the chicken and vegetables are evenly coated.
4. 4Spread the seasoned chicken and vegetable mixture in a single layer in a large roasting pan. Cover the roasting pan tightly with aluminum foil. Place the pan in the preheated oven and bake for 45 minutes.
5. 5Carefully remove the aluminum foil from the roasting pan. Continue to bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the kumara is tender when pierced with a fork. The chicken should appear golden brown and the kumara slightly caramelized.
6. 6Remove the roasting pan from the oven. Let the dish rest for 5 minutes before serving; this allows the juices in the chicken to redistribute, ensuring it remains tender. Garnish the dish with the 2 tbsp fresh parsley.

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