2 vine ripened tomatoes
1.2 litre chicken stock, homemade is best (or use a low salt brand)
10 saffron strands
1 carrot, peeled and diced small
1 x 200g chicken breast, sliced very thinly
10 sprigs flat leaf parsley, chopped
salt and freshly cracked black pepper
Remove the stalky eyes from the tomatoes, score a cross in each base, then immerse them in boiling water for 30 seconds, before plunging into cold water. Peel away the loosened skin, then quarter the flesh and deseed them. Dice up the tomato flesh. Set aside.
If you are not using homemade stock, make up the stock in a saucepan, adding a small amount of boiling water first to form a paste, then adding the remaining water and bringing to the boil.
Add the saffron and carrot and simmer for a few minutes before adding the thinly sliced chicken and poaching it in the broth for 3 mins until cooked. Add in the chopped parsley and check the seasoning.
Just before serving, place a spoonful of tomato in each bowl, and ladle over the hot broth.
Though great for colour, use Saffron sparingly as too much can be overpowering. Did you know it comes from a flower of the crocus family?