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 Celeriac
1.35 kg 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 Garlic cloves
3 Garlic cloves
4 Garlic cloves
5 Garlic cloves
6 Garlic cloves
7 Garlic cloves
8 Garlic cloves
9 Garlic cloves
10 Garlic cloves
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 Tomatoes, sun-dried, in oil
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 of Ras el hanout
1 tablespoon of Ras el hanout
1.5 tablespoons of Ras el Hanout
2 tablespoons of Ras el Hanout
2.5 tablespoons of Ras el Hanout
3 tablespoons of Ras el hanout
3.5 tablespoons of Ras el Hanout
4 tablespoons of Ras el hanout
4.5 tablespoons of Ras el Hanout
5 tablespoons of Ras el hanout
0.5 teaspoon Paprika
1 teaspoon Paprika
1.5 teaspoons Paprika
2 teaspoons Paprika
2.5 teaspoons Paprika
3 teaspoons Paprika
3.5 teaspoons Paprika
4 teaspoons Paprika
4.5 teaspoons Paprika
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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