21 Jan 2011

Courgettes and chicken crumble

Ingredients

I think this is the hottest summer I've ever had here, I don´t know, perhaps it is because we´ll stay in town this summer, but the fact is that I never got so heated.

Summer

Crumble

The good thing is that we can have breakfast outside, in the patio, which we love. It would be rational to stay away from the oven, but for me oven meals are always easy and fast. This recipe combines the two things with an extra bonus, it is super healthy.
 Because of the heat we're going through so I wanted something light for our dinner, and get away from the traditional green salads.
I had some zucchini in the fridge and some oatmeal that my dad forgot, in the cupboard, and also had some frozen chicken in the refrigerator. So I thought about doing a version of the traditional sweet crumble using grated parmesan instead of sugar and the oats makes it so healthy.

DSC01962

 Hope you enjoy it as us.


Chicken and corgettes crumble



For the crumble:

  • 50g grated parmesan
  • 50g butter dced and chill
  • 50g all purpose  flour
  • 50g oatmeal
  • salt and ground pepper

For the cougette and chicken layer

  • Olive oil
  • 3 medium to large courgettes
  • 400g chicken boneless  breast
  • 1 garlic clove
  • 6 leaves of sage
  • handful of ciboulette
  • salt and pepper to season
 Method

For the crumble

Put the oatmeal, flour, butter and cheese in a medium bowl.
  •  Blend this all together using the tips of your fingers, until it resembles coarse sand.
  •  Season with salt and  pepper.


Cut the courgettes and steam them for five minutes to soften them just a little
Chop the  garlic and fry for a minute or two in a little olive oil.
Pour the chicken dices and cook until  golden brown.
Add ciboulette and sage.
Add the courgetts and mix togheter.Reserve.
Preheat the oven to 220°C (430°F). Set out six ramequins, preferably the wide and shallow ones
In each one spred the mix of courgettes and  chicken dices.
Distribute the rumble mixture evenly on top,
 Put in the oven to bake for 10 to 15 minutes, until the crumble is golden. Serve immediately.
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9 comments:

bellini valli said...

Eating alfresco in the summer has got to be the best way to spend a few hours!!

Mari said...

This looks delicious. I love the texture of the topping. Wonderful pictures.

Feliz día :)

Andréa said...

Que blog gostoso, cheio de novidades!
Obrigada pela visita!
Eu estarei sempre por aqui, pra ver as novidades.

andreaquitutes.blogspot.com/

bjs,Andréa....

Intensely Flavored said...

Beautiful! The recipe, the photos..just lovely!

Al Dente Gourmet said...

What a Delicious oven meal! I totally agree with you about oven meals. You right, they are always easy and fast.

Por aqui estamos con plena lluvia aunque es verano. El clima esta medio loquito :)

Abrazos,

Aldy.

Ben said...

Easy and light meals for the summer are always welcome in my house. Beautiful pictures!

Marly said...

Oi, Sylvia,

Realmente, um prato desses no verão cai super bem! adoro frango e adoro abobrinha, logo, adoraria provar este crumble.

Um beijo!

Lacey @ dishfolio.com said...

What gorgeous images you have. Well done! We'd love for you to share your recipes with us at dishfolio.com!

Anita said...

It looks simple and healthy. I am already searching for recipes for May and June, when I move to a new house and some birthdays are in a row. This one seems to be a good option. Can I freeze it ? I hope so.
Sylvia, I am passing by also to inform about a draw in my blog: a cooking book + pretty page marker (and everyone can participate!).