Pat the chicken leg quarter dry with paper towels. In a small saucepan, boil Jeeny’s Palm Flavoured Sugar with a little water until melted. Add one tablespoon of Jeeny’s Tamarind Puree and a small amount of Jeeny’s Roasted Belacan Shrimp Paste. Stir well to combine into a rich, tangy-sweet sauce. Marinate the chicken with this sauce for a smoky umami kick.Grill the chicken for about 4–5 minutes on each side until juicy and caramelized. Meanwhile, caramelize the onions in a pan until golden and sweet. Prepare smashed baked potatoes and season to taste. Toast the burger buns and add a slice of cheese if desired.To assemble, layer the bottom bun with fresh vegetables, place the tamarind-glazed grilled chicken on top, add caramelized onions, and finish with the top bun. Serve hot with the seasoned smashed potatoes on the side.
