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Hauts de cuisse de poulet, fenouil, sauce à l’orange
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Ingredients
- ½ bouquet d'aneth frais
- 1 oignon, coupé en quatre
- 2 c. à soupe d'huile d'olive
- 4 haut de cuisse de poulet, avec peau et os
- 2 blancs de poulet
- 1 orange
- 3 bulbes de fenouil
- 300 g d'eau
- du sel
- du poivre moulu
- 200 g de boulgour
- 200 g d'eau chaude
- Nutrition
- per 1 portions
- Calories
- 2364 kJ / 564 kcal
- Protein
- 45 g
- Carbohydrates
- 43 g
- Fat
- 22 g
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