Ingredients for
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1 chicken leg, with bone and skin
2 chicken legs, with bone and skin
3 chicken legs, with bone and skin
4 chicken legs, with bone and skin
5 chicken legs, with bone and skin
6 chicken legs, with bone and skin
7 chicken legs, with bone and skin
8 chicken legs, with bone and skin
9 chicken legs, with bone and skin
10 chicken legs, with bone and skin
150 g celeriac
300 g celeriac
450 g celeriac
600 g celeriac
750 g celeriac
900 g celeriac
1.05 kg celeriac
1.2 kg of celeriac
1.35 kg of celeriac
1.5 kg celeriac
0.5 pointed bell pepper, red
1 pointed bell pepper, red
1.5 pointed peppers, red
2 pointed peppers, red
2.5 pointed peppers, red
3 pointed peppers, red
3.5 pointed peppers, red
4 pointed peppers, red
4.5 pointed peppers, red
5 pointed peppers, red
0.5 onion, yellow
1 onion, yellow
1.5 onions, yellow
2 onions, yellow
2.5 onions, yellow
3 onions, yellow
3.5 onions, yellow
4 onions, yellow
4.5 onions, yellow
5 onions, yellow
0.5 handful of spinach
1 handful of spinach
1.5 handfuls of spinach
2 handfuls of spinach
2.5 handfuls of spinach
3 handfuls of spinach
3.5 handfuls of spinach
4 handfuls of spinach
4.5 handfuls of spinach
5 handfuls of spinach
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 cloves of garlic
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
25 g tomatoes, sun-dried, in oil
50 g tomatoes, sun-dried, in oil
75 g tomatoes, sun-dried, in oil
100 g tomatoes, sun-dried, in oil
125 g tomaatjes, zongedroogd, op olie
150 g tomatoes, sun-dried, in oil
175 g tomatoes, sun-dried, in oil
200 g tomatoes, sun-dried, in oil
225 g tomatoes, sun-dried, in oil
250 g tomatoes, sun-dried, in oil
25 g of seedless kalamata olives
50 g of seedless kalamata olives
75 g of seedless kalamata olives
100 g of seedless kalamata olives
125 g of seedless kalamata olives
150 g of seedless kalamata olives
175 g seedless kalamata olives
200 g of seedless kalamata olives
225 g seedless kalamata olives
250 g of seedless kalamata olives
0.5 tablespoon ras el hanout
1 tablespoon ras el hanout
1.5 tablespoons ras el hanout
2 tablespoons ras el hanout
2.5 tablespoons ras el hanout
3 tablespoons ras el hanout
3.5 tablespoons ras el hanout
4 tablespoons ras el hanout
4.5 tablespoons ras el hanout
5 tablespoons ras el hanout
0.5 tsp paprika powder
1 teaspoon paprika powder
1.5 teaspoons paprika powder
2 teaspoons paprika
2.5 teaspoons paprika powder
3 teaspoons paprika
3.5 teaspoons paprika powder
4 teaspoons paprika
4.5 teaspoons paprika powder
5 teaspoons paprika
0.25 lemon
0.5 lemon
0.75 lemon
1 lemon
1.25 lemons
1.5 lemons
1.75 lemons
2 lemons
2.25 lemons
2.5 lemons
0.5 handful of leaf parsley
1 handful of leaf parsley
1.5 handfuls of leaf parsley
2 handfuls of leaf parsley
2.5 handfuls of leaf parsley
3 handfuls of leaf parsley
3.5 handfuls of leaf parsley
4 handfuls of leaf parsley
4.5 handfuls of leaf parsley
5 handfuls of leaf parsley
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About this recipe
This does not require much work: just put everything in the oven, wait a while, and before you know it, there is a wonderful smell in the house.
You can read the full recipe on page 150 from Een pan
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