Turkey Stew With Carrots And Tagliatelle

• 4 tablespoons oil
• 2 1/4 pounds meat turkey thigh, diced
• 1/2 pound onions chopped
• 2 teaspoons tomato paste
• 1 teaspoon paprika
• 2 cups chicken stock
• 2 tablespoons sugar
• 1 1/2 tablespoons butter
• 1 2/3 pounds carrots sliced diagonally
• 3/4 cup orange juice freshly squeezed
• 1 red chili finely chopped
• 8 3/4 ounces tagliatelle
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 3 sprigs fresh basil chopped, to garnish

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, onions, tomato paste, paprika, chicken stock, sugar, butter, carrots, orange juice freshly squeezed, red chili, tagliatelle, heavy cream, flour, basil

Taken from www.yummly.com/recipe/Turkey-Stew-with-Carrots-and-Tagliatelle-1410437 (may not work)