Spicy Turkey Stew

Ingredients

• 500 g Turkey breast fillet
• Salt
• Pepper
• 1 Garlic clove
• 2 onions
• 1 small yellow bell pepper
• 0.5 small eggplant
• 0.5 small zucchini
• 2 Tomatoes
• 1 lemon
• 1 sprig thyme
• 2 tbsp Rapeseed oil
• 100 ml classic vegetable broth
• 0.5 bunch tarragon

Instructions

1. 1.

   Rinse the turkey breast, pat dry, season with salt and pepper. Peel and chop garlic and onions.

2. 2.

   Halve the bell pepper, remove seeds, wash and cut into thin strips.

3. 3.

   Wash eggplant and zucchini and slice them thinly.

4. 4.

   Briefly blanch tomatoes in boiling water, cool under cold running water, then peel off the skins.

5. 5.

   Cut the lemon in half and squeeze out the juice.

6. 6.

   Rinse thyme, shake dry and pluck the leaves.

7. 7.

   Heat 1 tbsp oil in a non‑stick pan. Brown the turkey breast on all sides over medium heat, remove and set aside on a plate.

8. 8.

   Add the remaining oil to the pan. Sauté onions and garlic until translucent. Add bell pepper strips, eggplant, zucchini and tomatoes; stir and cook for about 2 minutes.

9. 9.

   Stir in thyme, lemon juice and vegetable broth; simmer over medium heat for 10‑12 minutes, stirring occasionally. Transfer to a small roasting dish.

10. 10.

    Place the turkey breast on top, cover and bake in a preheated oven at 200 °C (180 °C fan, gas mark 4) for about 30 minutes.

11. 11.

    Meanwhile wash tarragon, shake dry, pluck leaves and chop. Arrange the turkey stew with vegetables on a plate and sprinkle tarragon over it.