Pork and Apricot Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* *Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, cooked, 17 oz, in bite size pieces * Carrots, raw, 1.5 large (7-1/4" to 8-1/2" long), diced * Red Onion, raw, 1 medium (2-1/2" dia), minced * *Canola Oil, 1 tbsp * Garlic, 2 clove, crushed * Canned Tomatoes, 400 grams - use chopped tomatoes or roughly chop whole tomatoes before adding * *Passata de Pomodoro, 100 gram(s) * Tomato Paste, .03 cup * *cinnamon stick, 1 serving * Bay leaves, 2 * *Coriander seed, 1 tsp * Paprika, 1 tsp * *Cumin seed, 1 tsp * Chicken Broth, 750 mL * Lime juice, 2 tbsp * Almonds, .25 cup, whole * Apricots, dried, 180 grams * Barley, pearled, raw, 60 grams * Salt, 1 dash * Pepper, black, 1 tsp
Heat the oil in a deep, heavy-bottomed pan. Add the pork and lightly brown for 2-3 minutes. Remove from the pan and use the remaining liquid to soften the onion and carrots. Meanwhile, lightly toast the halved almonds in a dry, non-stick pan until golden. Reintroduce the pork to the carrots and onion, and add the rest of the ingredients including the almonds. Stir well and simmer, uncovered and stiiring regularly, for 60-75 minutes until the tagine has thickened. Serve with couscous and a green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user FRANKFLOWER.
Number of Servings: 6
Recipe submitted by SparkPeople user FRANKFLOWER.
Nutritional Info Amount Per Serving
- Calories: 374.0
- Total Fat: 13.8 g
- Cholesterol: 70.9 mg
- Sodium: 692.2 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 6.4 g
- Protein: 28.9 g
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