Directions

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.