Pork Tagine with Apricots, Sultanas and Orange
- 1tbsp oil for frying
- 650g trimmed large diced pork collar or shoulder
- 2 onions – chopped
- 2 cloves garlic – crushed
- 2 tbsp Ras el Hanout
- 400g can chopped tomatoes
- 600ml pork 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 pork 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.