Chicken, Leek & Oregano Crumble - Cuisine Magazine - From New Zealand to the World
Warm up with a creamy, comforting Chicken, Leek & Oregano Crumble. Perfect for chilly evenings, this dish is easy to prep ahead and serves 4. View the full recipe!
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Ingredients
- 100g hazelnuts, roasted, skins removed
- 200g plain flour
- 125g cold butter, cubed
- 80g parmesan, grated
- 4 tablespoons fresh thyme, finely chopped
- 30g curly parsley, chopped
- 4 tablespoons olive oil, plus a little extra to grease the dish
- 1 tablespoon fennel seeds
- 500-600g free-range or organic chicken mince (or free-range or organic pork mince)
- 50g butter
- 4 leeks, white part mainly, sliced into 1½cm rounds, rings separated
- 50g flour
- 300ml chicken stock
- 300ml milk
- 50g cheddar, grated
- 1 teaspoon dijon mustard
- ½ cup (loosely packed) fresh oregano
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