Gebraden kippendijen met yoghurt en za’atar
Even Simpel, p. 95
Ingredients
- 2 kg kippendijen, met vel en bot
- 200 g yoghurt
- 40 g za’atar
- 1 eetl. olijfolie
- Citroenpartjes, voor erbij
- Fijn zeezout en zwarte peper
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