An easy recipe for braised chicken legs with Tunisian flavors, courtesy of LA chefs Jon Shook and Vinny Dotolo for Plated. Subscribe to Plated and cook this and other “Makers” recipes from Jon and Vinny at home. With Plated, your ingredients arrive right to your door, fresh and pre-portioned.
Variation: Use skin-on boneless thighs instead of skinless—you’ll get a better sear and slightly deeper flavor.
To make Spice Mix 2:
To marinate the chicken:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...