Chicken leg quarters are an entire quarter of the bird—thigh and drumstick still attached. They feel somewhat decadent because of their size and the volume of skin that gets crispy when finished in the oven. With this volume of meat, I tend to have leftovers. Simply pick the meat from the bone, discarding any remaining skin, and then add the meat to the stew for ease of reheating. Stewed freekeh can be done in the oven or on the stovetop, depending on your day—just note that cooking in the oven will take a bit longer because the heat is indirect versus the direct heat of a burner. Note: Opt for the thicker asparagus stalks; they’re easier to shave thinly.