Turkey stew

Ingredients

• 500 g boneless turkey thighs
• 1500 ml water
• 2 large onions (300 g)
• 2 tablespoons oil (30 ml)
• 2 carrots (160 g)
• 3 garlic cloves
• 1 round red pepper (150 g)
• 1 long pointed red pepper (150 g)
• 2 tomatoes (300 g)
• 250 ml hot water
• 15 g fresh dill
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon sweet paprika
• 100 g tomato paste

Preparation

1. Pat the thighs dry with paper towels and put them in a pot with 1500 ml water. Simmer over low heat for 20 minutes, until fully cooked, then take them out and drain them. 2. Slice the onions into thin strips and sauté them in 2 tablespoons of oil. Cut the carrots into rounds, chop the garlic, dice the round red pepper and the long pointed red pepper, and add them to the pan. Sauté everything for 5 minutes, until the onion softens. 3. Chop the tomatoes and add them to the pan. Sauté for another 5 minutes, then pour in 250 ml hot water. Simmer over low heat for 15 minutes, until the carrots soften. 4. Cut the thighs into cubes about 2 cm across and add them to the vegetables. Add 1 teaspoon salt, 1/2 teaspoon ground pepper, 1 teaspoon sweet paprika, and half the chopped dill. Simmer for 5 minutes, until the sauce is gently bubbling. 5. Stir in the tomato paste and the remaining dill. Simmer for 3 more minutes, until the sauce thickens a little.