Turkey Stew With Carrots And Tagliatelle

• 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

1. 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.
2. 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.
3. Meanwhile, cook pasta according to package instructions. Drain.
4. 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.

oil, thigh meat, onions, tomato, paprika, sugar, butter, carrots, freshly squeezed orange juice, red chilli, tagliatelle, double cream, flour, stalks basil

Taken from recipes-plus.com/api/v2.0/recipes/18603 (may not work)