Spicy Pork and Apricot Tajine
This dish can be made with boneless lamb or chicken in place of pork.
INGREDIENTS | SERVES 6–8
2 pounds boneless pork roast
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cumin
½ teaspoon cayenne
1 teaspoon paprika
1 teaspoon kosher salt
¼ teaspoon cardamom
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
¼ teaspoon saffron
¼ cup hot water
1 (16-ounce) can diced tomato
1 tablespoon brown sugar
2 cups chicken or pork broth
8 dried apricots, quartered
¼ cup minced fresh cilantro
Cut pork into 2 cubes. Combine cinnamon, ginger, cumin, cayenne, paprika, kosher salt, and cardamom; sprinkle half of mixture over pork cubes.
In a Dutch oven, heat oil over medium-high heat. Brown pork on all sides; remove to platter. Add onion and garlic; sauté 5 minutes.
Dissolve saffron in hot water. Add saffron, tomatoes, and brown sugar to the pot; stir well. Return pork to pot; add broth and apricots. Stir in remaining spices; bring to a boil. Reduce heat to medium low; cover and simmer 2 hours, adding more liquid if necessary.
Stir in cilantro. Remove from heat; let stand 10 minutes. Serve over steamed couscous.
