Hard Chicken Leg & Thigh Box

Hard Chicken Leg & Thigh BoxHard Chicken Leg & Thigh mature, firmer fleshed poultry pieces that hold up to a long simmer, boxed in bulk for stews, soups and traditional slow cooked dishes. How to cook Thaw overnight in the fridge never at room temperature. Season generously with salt, pepper, ginger, garlic, stock cube and spices. Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew. For pepper soup, use a blend of uziza, uda, ehuru and chilli. Storage Keep

Hard Chicken Leg & Thigh — mature, firmer-fleshed poultry pieces that hold up to a long simmer, boxed in bulk for stews, soups and traditional slow-cooked dishes.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Season generously with salt, pepper, ginger, garlic, stock cube and spices.
• Pair with scotch bonnet, tatashe and tomato base for classic Nigerian stew.
• For pepper soup, use a blend of uziza, uda, ehuru and chilli.

Storage

• Keep frozen at -18°C until ready to cook.
• Defrost in the fridge, cook within 24 hours of thawing.
• Reach a minimum internal temperature of 75°C before serving.

Frequently asked

Is this meat halal?

Yes — this product is halal-certified. The certification is displayed on the pack.

How do I defrost it safely?

Move from freezer to fridge the night before you plan to cook. Never thaw at room temperature. Cook within 24 hours of defrosting.

What's the best African dish for this cut?

Best suited to a long simmer — pepper soup, stew or a rich broth — where the firmer texture has time to tenderise.