Name: Smoky paprika chicken tart
Cook time: 80 min
Total time: 80 min
Yield: 6
Ingredients: 1 teaspoon saffron threads; 1 tablespoon boiling water; 2 tablespoon olive oil; 1 brown onion (150g), cut into thin wedges; 1 red capsicum (200g), chopped finely; 2 clove garlic, crushed; 1 cured chorizo sausage (170g), sliced thinly; 2 teaspoon smoked paprika; 400 gram chicken thigh fillets, chopped coarsely; 410 gram canned diced tomatoes; 2 tablespoon lemon juice; 1/2 cup (125ml) water; salt and pepper, to taste; 2 sheets shortcrust pastry; 2 slice sourdough bread (140g), torn into pieces; 20 gram butter, melted; 1/4 cup (20g) finely grated manchego or parmesan cheese

Ingredients

1 teaspoon saffron threads

1 tablespoon boiling water

2 tablespoon olive oil

1 brown onion (150g), cut into thin wedges

1 red capsicum (200g), chopped finely

2 clove garlic, crushed

1 cured chorizo sausage (170g), sliced thinly

2 teaspoon smoked paprika

400 gram chicken thigh fillets, chopped coarsely

410 gram canned diced tomatoes

2 tablespoon lemon juice

1/2 cup (125ml) water

salt and pepper, to taste

2 sheets shortcrust pastry

2 slice sourdough bread (140g), torn into pieces

20 gram butter, melted

1/4 cup (20g) finely grated manchego or parmesan cheese

Method

1.Combine saffron and the boiling water in small heatproof bowl. Stand 5 minutes.

2.Heat oil in large frying pan; cook onion, capsicum, garlic and chorizo, stirring, until browned. Add paprika, cook, stirring, until fragrant.

3.Add chicken, undrained tomatoes, juice, the water and saffron mixture. Simmer, uncovered, about 10 minutes or until thickened. Season to taste; cool.

4.Meanwhile, preheat oven to 200°C/400°F.

5.Oil 24cm (9½-inch) round loose-based flan tin. Cut one pastry sheet in half. Join pieces to two sides of remaining pastry sheet. Lift pastry into tin, ease into side, trim edge; prick base all over with fork. Place on oven tray. Refrigerate 30 minutes.

6.Bake pastry case 15 minutes. Cool.

7.Spoon filling into pastry case. Combine bread and butter in bowl. Spoon over pie; sprinkle with cheese. Bake, uncovered, about 20 minutes or until browned. Stand pie 5 minutes before serving.

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