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🍽️ Spicy Turkey Stew

433 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet
• salt
• pepper
• 1 clove garlic
• 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 under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the turkey breast generously with salt and pepper.
4. 4. Peel the garlic cloves and the onions.
5. 5. Finely chop the garlic and the onions.
6. 6. Wash the bell pepper and cut it in half.
7. 7. Remove the seeds and the white pith from the pepper.
8. 8. Cut the pepper into thin strips.
9. 9. Wash the eggplant and the zucchini.
10. 10. Slice the eggplant into thin rounds.
11. 11. Slice the zucchini into thin rounds as well.
12. 12. Bring a pot of water to a boil.
13. 13. Dip the tomatoes briefly into the boiling water.
14. 14. Remove the tomatoes immediately.
15. 15. Rinse the tomatoes under cold water.
16. 16. Peel the skin off the tomatoes.
17. 17. Cut the lemon in half.
18. 18. Squeeze the juice from the lemon.
19. 19. Rinse the thyme sprigs under running water.
20. 20. Shake the thyme sprigs dry.
21. 21. Pluck the small thyme leaves from the stems.
22. 22. Heat one tablespoon of oil in a non-stick pan.
23. 23. Brown the turkey breast on all sides over medium heat.
24. 24. Remove the browned turkey breast from the pan.
25. 25. Place the meat on a plate and set it aside.
26. 26. Pour the remaining oil into the same pan.
27. 27. Sauté the chopped onions and garlic until translucent.
28. 28. Add the pepper strips, eggplant slices, zucchini slices, and tomatoes to the pan.
29. 29. Sauté the vegetables while stirring for about two minutes.
30. 30. Stir the thyme leaves into the vegetables.
31. 31. Pour the lemon juice over the vegetables.
32. 32. Pour the vegetable broth into the pan.
33. 33. Let the vegetables simmer over medium heat for ten to twelve minutes.
34. 34. Stir the vegetables occasionally while cooking.
35. 35. Transfer the vegetables to a small casserole dish.
36. 36. Place the turkey breast on top of the vegetables in the casserole dish.
37. 37. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 4).
38. 38. Cover the casserole dish with a lid.
39. 39. Braise the turkey breast in the preheated oven for about thirty minutes.
40. 40. Rinse the tarragon under running water.
41. 41. Shake the tarragon dry.
42. 42. Pluck the tarragon leaves from the stems.
43. 43. Finely chop the tarragon leaves.
44. 44. Plate the turkey stew with the vegetables.
45. 45. Sprinkle the chopped tarragon over the finished dish.

Nutrition per serving

• kcal: 433
• Protein: 64 g · Fett/Fat: 13 g · Carbs: 12 g