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PREP 30 minutes
TOTAL 2 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 6 Boneless Chicken Thighs (skins removed)
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Large Brown Onion
  • ½ Stick of Chorizo
  • 1 Large Sweet Potato
  • 1 Medium Carrots
  • 4 Tomatoes
  • 10 Large Queen Olives (Any large olives will do)
  • 1 Red Chilli (Deseeded)
  • 2 tbsps Tomato paste
  • 3 Cloves of Garlic
  • 1 tbsp Ground Corriander
  • 2 tbsps Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 2 tbsps Oregano
  • Handful of Sun Dried Tomatoes
  • 150 g Grated Mozzarella (or any cheese you like that melts well)
  • 1 Sheet of Ready to Bake Puff Pastry
  • 1 Small Bunch of Fresh Corriander
  • 100 ml Creme Fraiche
  • 1 egg
  • 50 ml milk
  • Salt and Pepper to taste
Slow Cooker Spicy Pulled Chicken & Chorizo Fajita(ish) Tart

Slow Cooker Spicy Pulled Chicken & Chorizo Fajita(ish) Tart

A total mistake that turned out to be a family favourite!

Stage 1

  • Set your slow cooker to a high heat
  • Dice your chorizo and add to a pan on a medium high heat to brown it off. This will take 3-4 minutes. When done add to the slow cooker
  • Slice, deseed and chop the chilli as well as the garlic and add it in the same pan you used for the chorizo on a medium high heat with a dash of olive oil. Season the chicken and sear on both sides. You want a nice even brown colour but are not looking to cook it through. It usually take 3-4 minutes a side. Once done, remove everything from the pan into the slow cooker with all the meat juices.
  • Roughly chop the peppers, sweet potato, onion, carrot and tomatoes and add to the slow cooker
  • Add the spices, tomato paste and salt and pepper and mix through thoroughly
  • Cook for 1.5 hours stirring through a couple of times
  • Finely chop up the sun dried tomatoes
  • When done, remove from the slow cooker , add the oregano and sun dried tomatoes, stir through, break up the meat and leave to cool for 30 minutes

Stage 2

  • Preheat your oven to 180c and remove pastry out of the fridge 30 mins prior to using
  • Line a baking tray with parchment paper
  • Roll out your pastry on to a baking tray
  • With a slotted spoon place the mixture onto the middle of the pastry having a border of an inch around the outside. Try not to get too much sauce the pastry too much as it will go soggy and not cook the base properly.
  • Scatter over with Cheese
  • Break up the olives and scatter them on top
  • Make up and egg wash with the milk and egg and brush the outsides of the pastry
  • Drizzle chicken mix with olive oil
  • Put in the oven for 20-25 minutes until the pastry is golden brown
  • Remove from the oven, add chopped fresh coriander and a few dollops of creme fraiche and serve!
Slow Cooker Spicy Pulled Chicken & Chorizo Fajita(ish) Tart

Slow Cooker Spicy Pulled Chicken & Chorizo Fajita(ish) Tart

A total mistake that turned out to be a family favourite!

PREP 30 minutes
TOTAL 2 hours 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 6 Boneless Chicken Thighs (skins removed)
  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Large Brown Onion
  • ½ Stick of Chorizo
  • 1 Large Sweet Potato
  • 1 Medium Carrots
  • 4 Tomatoes
  • 10 Large Queen Olives (Any large olives will do)
  • 1 Red Chilli (Deseeded)
  • 2 tbsps Tomato paste
  • 3 Cloves of Garlic
  • 1 tbsp Ground Corriander
  • 2 tbsps Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Cayenne Pepper
  • 2 tbsps Oregano
  • Handful of Sun Dried Tomatoes
  • 150 g Grated Mozzarella (or any cheese you like that melts well)
  • 1 Sheet of Ready to Bake Puff Pastry
  • 1 Small Bunch of Fresh Corriander
  • 100 ml Creme Fraiche
  • 1 egg
  • 50 ml milk
  • Salt and Pepper to taste

Stage 1

  • Set your slow cooker to a high heat
  • Dice your chorizo and add to a pan on a medium high heat to brown it off. This will take 3-4 minutes. When done add to the slow cooker
  • Slice, deseed and chop the chilli as well as the garlic and add it in the same pan you used for the chorizo on a medium high heat with a dash of olive oil. Season the chicken and sear on both sides. You want a nice even brown colour but are not looking to cook it through. It usually take 3-4 minutes a side. Once done, remove everything from the pan into the slow cooker with all the meat juices.
  • Roughly chop the peppers, sweet potato, onion, carrot and tomatoes and add to the slow cooker
  • Add the spices, tomato paste and salt and pepper and mix through thoroughly
  • Cook for 1.5 hours stirring through a couple of times
  • Finely chop up the sun dried tomatoes
  • When done, remove from the slow cooker , add the oregano and sun dried tomatoes, stir through, break up the meat and leave to cool for 30 minutes

Stage 2

  • Preheat your oven to 180c and remove pastry out of the fridge 30 mins prior to using
  • Line a baking tray with parchment paper
  • Roll out your pastry on to a baking tray
  • With a slotted spoon place the mixture onto the middle of the pastry having a border of an inch around the outside. Try not to get too much sauce the pastry too much as it will go soggy and not cook the base properly.
  • Scatter over with Cheese
  • Break up the olives and scatter them on top
  • Make up and egg wash with the milk and egg and brush the outsides of the pastry
  • Drizzle chicken mix with olive oil
  • Put in the oven for 20-25 minutes until the pastry is golden brown
  • Remove from the oven, add chopped fresh coriander and a few dollops of creme fraiche and serve!
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