Porc Tagine with Apricots, Sultanas and Orange
Serves: 4 | Cooking Time: 2½ hours
- 1 tbsp oil for frying
- 650g trimmed large diced porc collar or shoulder
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 tbsp Ras el Hanout
- 400g can chopped tomatoes
- 600ml porc or vegetable stock
- 75g sultanas
- 75g dried apricots, quartered
- 400g can chickpeas, drained and rinsed
- 100g couscous
- 15g toasted flaked almonds
- 1 orange, rind and juice
- handful fresh mint leaves, roughly chopped
Suitable for slow cooking on the hob or in the oven. If oven cooked preheat the oven 180°C/ Gas Mark 5.
- Heat the oil in a frying pan and fry the diced porc until browned. Remove.
- In same pan fry the onions and garlic until lightly browned. Add the meat back into the pan.
- Add the spice and stir for a few minutes, then add the tomatoes, stock, sultanas and apricots. Transfer into a lidded saucepan if simmering on the hob or into a lidded ovenproof dish if cooking in oven.
- Cook for 1 ½ - 2 hours until meat is tender.
- Remove lid and add the couscous, chickpeas and orange. Continue to cook until all the liquid has been absorbed – approximately 20 minutes.
- Serve sprinkled with chopped mint and flaked almonds.