Fiery turkey stew on mild ajvar rice

Ingredients for 4 servings:

• 500 g turkey breast in one piece, fresh
• 1 bell pepper(s), red
• 3 stalk(s) spring onions
• 250 g date tomatoes, mini
• 300 g mushrooms, brown
• 2 m.-sized onion(s)
• 2 cloves garlic
• 3 tbsp, heaped tomato paste
• 3 tbsp, heaped Ajvar, mild
• 250 g rice (Bali Twix rice mix)
• 150 ml red wine
• 250 ml Cremefine, 7.5%
• 4 pinches of allspice powder
• 4 pinches of lovage powder
• 1 small bay leaf
• Water
• Salt and pepper, colorful, freshly ground
• Cayenne pepper
• Paprika powder, sweet and hot
• Thyme
• 1 tsp chili powder
• 5 stalks of fresh basil
• olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the turkey breast into slightly larger pieces, marinate in a bowl with olive oil, freshly ground pepper, chili powder, and paprika, and set aside for about 10 minutes (do not refrigerate). Cut the onions and spring onions into strips about 5-8 mm thick. Slice the garlic and mushrooms. Slice the bell pepper. Remove the stems from the basil. Place the rice in a pot with twice the amount of salted water and simmer over medium heat. When the water has reduced by two-thirds, stir in the ajvar and 1 tablespoon of the tomato paste. Heat 2 teaspoons of olive oil in a pot and sear the marinated turkey breast. Then remove the meat, making sure to leave some oil in the pot. Briefly sauté the spring onions, onions, and garlic in the remaining oil in the pot, ensuring that some browning occurs. Deglaze with the red wine and simmer slightly. Add the remaining 2 tablespoons of tomato paste and sauté. Thicken with the red wine until nicely reduced. Add the mushrooms and stir well so that all the mushrooms absorb the liquid. Add the bay leaf and let the moisture draw out. Season with salt, pepper, paprika, thyme, lovage, cayenne pepper, and allspice and stir well. Add the bell pepper strips and stir again. Gently fry everything for about 5-10 minutes. Deglaze with Cremefine. Reduce the heat to medium, stir in the persimmon tomatoes and basil leaves, and heat gently. Add the turkey breast. Pile the rice in the center of the plates, make a well, and arrange the turkey stew in the center of the well.