Peppers and Sliced Turkey from the Pan

This quick turkey and red pepper skillet combines tender meat with ajvar, fresh thyme, and a light crème fraîche sauce. It takes about 35 minutes and is especially good served with rice.

Ingredients

• 600 g turkey cutlets, cut into strips or cubes
• 2 red peppers, cut into strips
• 2 garlic cloves, thinly sliced
• 1 medium onion, cut into strips
• 200 ml poultry stock
• 100 g crème fraîche
• 50 g ajvar, or more to taste
• 1–2 tablespoons fresh thyme leaves
• 3 tablespoons olive oil
• Salt, to taste
• Sweet paprika, to taste

Instructions

1. Wash, halve, and deseed the peppers, then cut them into strips. Peel the onion and cut it into strips. Thinly slice the garlic.
2. Cut the turkey into strips or cubes and season it with salt and sweet paprika.
3. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Fry the turkey until golden brown, then remove it from the pan and keep it warm.
4. Add another 1–2 tablespoons of olive oil to the pan. Cook the peppers, onion, and garlic over medium heat for about 5 minutes, stirring occasionally.
5. Near the end of the cooking time, stir in the thyme leaves and ajvar.
6. Pour in the poultry stock and stir in the crème fraîche. Simmer for 3–5 minutes.
7. Return the turkey to the pan and combine it with the vegetables and sauce. Adjust the seasoning with salt, sweet paprika, and additional ajvar if desired.

Serving suggestion

Serve the turkey and pepper skillet with rice, which absorbs the flavorful sauce well. The sauce is intentionally fairly thin, but it may be thickened if preferred.