Asian Crumble – a delicious recipe with zucchini, chicken breasts, hanout, cumin, saffron, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees Fahrenheit.
2
Wash the zucchini. Cut them in half lengthwise, then in half again, still lengthwise. Then cut into cubes. Cut the chicken into cubes also, preferably the same size as the zucchini.
3
Fry the chicken and zucchini in a pan over medium heat in a drizzle of olive oil. After 2 minutes, add cumin, Ras El Hanout, pepper, saffron, and salt to the pan. Cover and cook for another 10 minutes over low heat, stirring occasionally.
4
Place the butter, cut into pieces, and the flour in a bowl. Mix by hand until obtaining a sandy texture. Add the pine nuts and thyme.
5
Pour the chicken/zucchini mixture into a baking dish and sprinkle crumble dough over it. Bake for 15-20 minutes until the pastry is golden.
398
kcal
Calories
21
g
Fat
32
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 zucchini, 2 chicken breasts, 1 teaspoon ras el hanout, 1 teaspoon cumin, and more.
Yes, Asian Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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