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Ingredients
Peperoni-Sauce
- 80 g Zwiebeln, halbiert
- 1 Knoblauchzehe, halbiert
- 600 g rote Peperoni, in Stücken (3 cm)
- 1 - 2 rote Chilis, entkernt
- 20 g Olivenöl
- 20 g Aceto balsamico bianco
- ½ TL Salz
Poulet
- 1000 g Pouletoberschenkel, ohne Haut, ohne Knochen (z.B. Poulet-Steaks)
- 40 g Olivenöl
- 1 ½ EL Ras el Hanout
- 1 ¼ TL Salz
- Nutrition
- per 1 Portion
- Calories
- 1443 kJ / 347 kcal
- Protein
- 33.9 g
- Carbohydrates
- 7 g
- Fat
- 20 g
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