Pork Tagine with Apricots and Pistachios
Easy to make with pork shoulder, collar, leg or daube, this mouthwatering tagine with apricots and sprinkled pistachios is a delicious dish worth waiting for.
2 hours 30 minutes
- 900g of pork shoulder or leg, cut into cubes
- 1 tablespoon oil
- 1 red onion, peeled and roughly chopped
- 2 garlic cloves, peeled and crushed
- 3 teaspoons Ras el Hanout spice mix
- 600ml hot pork stock
- 1 x 400g can chopped tomatoes
- 75g dates, stones removed and halved
- 50g dried apricots, halved
- 1 x 400g can chickpeas, rinsed and drained
- 100g couscous
- 15g shelled pistachio nuts, roughly chopped
- 15g fresh mint leaves, roughly torn
Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
Heat oil in a large ovenproof pan, add the onion and garlic and cook for 1-2 minutes.
Add the pork and brown on all sides.
Add the spice, stock, tomatoes, dates and apricots and stir well. Cover the pan and place in the oven for 2 hours.
At the end of the cooking time, remove the lid and stir in the chickpeas and couscous. Replace the lid and cook for a further 20-30 minutes until the meat is tender and the couscous has absorbed the cooking liquid.
Serve sprinkled with the pistachio nuts and mint leaves.