Product description
THE PRODUCT:
Certified organic, UAE-raised chicken leg quarter — the thigh and drumstick kept together on the bone, skin-on. Free range. Never frozen. Hormone-free. Antibiotic-free.
The chicken leg quarter is the most value-dense cut on the bird: it combines the flavour and moisture-retention of the thigh with the satisfying eating experience of the drumstick. Both are dark meat — higher fat, higher flavour, more forgiving to cook than breast, and bone-in (which contributes collagen to sauces and braising liquids).
APPLICATIONS:
Oven-roasted:
Score the skin deeply along thigh and drumstick. Season under and over the skin with sea salt, pepper, olive oil, garlic, lemon zest, and fresh rosemary. Roast at 200°C for 40–45 mins. Rest 10 mins.
Braised (French-inspired):
Brown legs skin-side down in ghee until deeply golden. Remove. Sauté shallots, garlic, and pancetta. Deglaze with white wine. Add chicken stock and fresh thyme. Return chicken. Cover and braise at 160°C for 1 hour.
Grilled:
Score the joint between thigh and drumstick to allow the leg to lie flat. Marinate in olive oil, lemon, garlic, and herbs. Grill on medium heat: 10 mins skin-side down, 8 mins flesh-side up. Internal temperature: 75°C minimum in the thickest part of the thigh.
Tagine:
Place with onions, preserved lemon, olives, saffron, and chicken stock. Cook on low for 4–5 hours.
Weight: 500g | Approx. 2 leg quarters depending on size | Serves 2
72 hours (chiller)
