6:30PM Half & Half
7:00PM Half & Half
7:30PM Half & Half


Guava Haberno Glazed Pan Roasted Chicken Leg Quarters with Israeli Coucous Salad



  • 4 8-ounce skin-on chicken leg quarters
  • 1 tablespoon canola oil
  • 1½ teaspoons kosher salt
  • ¾ teaspoon paprika
  • ¼ teaspoon granulated onion
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon cayenne pepper
  • .
  • For the Guave Glaze:
  • 1 cup guava jelly
  • ¼ cup white wine vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons granulated sugar
  • 2 teaspoons grated ginger
  • 1 teaspoon grated garlic
  • ½ Habanero chile, finely minced
  • 1 tablespoon unsalted butter, cold
  • .


Preheat oven to 450°F. Pat chicken quarters very dry with paper towels. Let stand at room temperature, uncovered for at least 15 minutes, and up to 2 hours. Toss chicken with canola oil. Sprinkle evenly with the salt, paprika, chili powder, granulated onion, granulated garlic, and cayenne pepper. Heat a 12-inch cast-iron skillet over medium heat. Place the chicken, skin side down, in a single layer in skillet; cook, undisturbed, until skin is very browned and cracking, about 10 minutes. Turn chicken quarters, brush the chicken generously with the glaze and transfer the skillet to the oven. Bake in the oven until the chicken is cooked through and skin is well browned and cracking, about 10 minutes. Let stand 5 minutes before serving. For the Guave Glaze: Set a 1-quart saucepan over medium heat and add the jelly, vinegar, tomato paste, sugar, ginger, garlic and Habaneros. Bring to a boil and reduce about a quarter to a glaze-like consistency, about 10 minutes. Remove from the heat, swirl in the butter and set aside until ready to use.