When I think of American fare, from my experience, chicken legs makes the top 10 list of foods typically found on an American dinner table. At least that was the case when I was growing up. My mother used to make the tastiest fried chicken legs on the planet. Crunchy on the outside, tender and juicy on the inside. The only problem – I just hated the idea of eating the skin. Uck! I would nibble off all of the crunches, tear off the skin, and devour the juicy meat around the bone. That’s a whole lot of work just to enjoy one little chicken leg.
Now that I cook for my own family, chicken legs didn’t make the cut in my repertoire of recipes. That is until I learned new cooking techniques that make these little gems worth eating again. The best part, at least for me, is they have no skin! Chicken Shoshi is a recipe that comes straight from Israel and taught to me by my super sweet friend, Vivi, who has mastered the art of mouth-watering chicken legs.
The beauty of this recipe, as Vivi says, it’s practically a “No fail.” It only takes a few simple ingredients and about an hour and a half of cook time on the stove top, and the results are perfectly tender, bursting with flavor, fall-off-the-bone chicken legs that your family will absolutely adore.
I have written this recipe to serve five people, allowing two chicken legs per serving. But if you have big eaters, you will definitely want to make extra. Believe me; it’s really that good!
Side Note: You can adjust the ingredients on the recipe below for extra servings. The recipe will automatically change to your needed measurements. Pretty slick – I know. OK, give Chicken Shoshi a try and please post your comments below. I can’t wait to hear your results!
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