Compatible versions
Hauts de cuisse de poulet, fenouil, sauce à l’orange
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Show allTournedos, sauce au poivre et pommes duchesse
1u. 50min
Polpette à l'italienne, sauce tomate et spaghetti
50min
Soupe harira
40min
Hamburgers
3 godz. 15 min
Courgette farcie au jambon
50min
Mafé de poulet
1h
Couscous royal
1u. 20min
Mon petit hachis Parmentier
1h
Carbonade flamande
1h 45min
Lapin au cidre, champignons, oignons et lardons
2h 10min
La véritable moussaka
2 Std. 30 Min
Tajine de poulet aux oignons confits, raisins secs et pistaches
55min