Turkey Stew With Carrots And Tagliatelle - cooking recipe

Ingredients

4 tbsp oil
1 kg turkey thigh meat, diced
200 g onions, chopped
2 tsp tomato paste
1 tsp paprika
500 ml chicken stock
2 tbsp sugar
20 g butter
800 g carrots, sliced diagonally
200 ml freshly squeezed orange juice
1 None red chilli, finely chopped
250 g tagliatelle
100 g double cream
1 tbsp plain flour
3 stalks basil, chopped

Preparation

Heat oil in a pan and sear meat over high heat until browned on all sides. Add onions and saute briefly. Add tomato paste and paprika and season. Add chicken stock, bring to a boil, cover and simmer for 50-60 mins.
Caramelize sugar in a pan, add butter and carrots and toss to coat. Deglaze with orange juice and add chili. Add a pinch of salt, cover and simmer for 5 mins then remove lid and simmer for 15 mins.
Meanwhile, cook pasta according to package instructions. Drain.
To finish, mix cream and flour until smooth then add to turkey stew. Bring to a boil and simmer for 4-5 mins, stirring occasionally. Serve with pasta and carrots. Garnish with chopped basil.