New Zealand Fresh Free Range Thigh Fillets 1kg


Free Range Thigh fillets are produced when the bones have been removed from the whole thigh.



Free Range Thigh Fillets Boneless & Skinless

Free Range Thigh fillets are produced when the bones have been removed from the whole thigh. This is considered a red meat part of the chicken which has slight fat content meaning is very succulent and moist. This particular cut is perfect and generally the only cut used in a curry. However theses are excellent on the BBQ, slow cooked or in the oven and are very hard to dry out or over cook.

Chicken Tikka Masala:



Sticky poached Asian Chicken Thighs:

Serves 4-6

  • Total Time: 1 hr 10 min
  • Prep Time: 10 min
  • Cook Time: 1 hr 20 min

IngredientsSticky poached Asian chicken thighs

  • 800g chicken thigh fillets
  • 1 cup Massel chicken style liquid stock
  • 1 stalk lemongrass, white part very finely chopped
  • 2 tablespoons lime juice, plus lime wedges, to serve
  • 1/4 cup brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon lime rind
  • 3 garlic cloves, crushed
  • 2cm ginger, finely grated
  • 1/4 cup coriander sprigs
  • Steamed jasmine rice and Asian greens, to serve


  1. Preheat oven to 180C or 160C fan-forced.
  2. Place chicken, Massel Liquid Stock Chicken Style, fish sauce, lemongrass, lime rind and juice, sugar, garlic and ginger in a 25cm x 35xm ovenproof baking dish. Toss to coat. Roast for 1 hour, turning chicken halfway through.
  3. Strain cooking liquid into a medium frying pan and bring to the boil. Boil for 3-4 minutes or until thickened. Return chicken to baking dish and pour over reduced sauce.
  4. Switch oven to grill. Cook chicken under grill for 4 minutes. Baste and grill for another 4 minutes or until sauce is sticky.
  5. Serve chicken with steamed rice, Asian greens and lime wedges and sprinkle with coriander.

Tips for handling and cooking Chicken:

  1.  Make sure you defrost/store in the fridge on the bottom shelf to prevent leakage. Do not defrost in the mircowave or bench as the chicken will reach a unsafe temperature.
  2.  Avoid cross-contamination by using separate utensils until cooked. Once cooked do not use utensils that were used prior to cooking unless they have been washed thoroughly.
  3.  Cook chicken to atleast 75˚C, use a meat thermometer and insert into this thickest part of the chicken insuring you have reach the desired temperature.
  4.  Make sure there is no blood when your cut into it and the juices are clear.


This recipe was used from:

Contact M&M Master Butchers for advice on this product here:

Additional information

Weight 1 kg
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