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Sunday, March 13, 2011

Spiced Pork and Apricot Stew


2 1/2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces


1 tablespoon paprika

2 teaspoons ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

kosher salt and black pepper

1 medium onion, sliced 1/2-inch thick

2 cups low-sodium chicken broth

1/3 cup apricot preserves

1 tablespoon cider vinegar

2 tablespoons cornstarch

1 15-ounce can chickpeas, rinsed

1/2 cup dried apricots, halved

cooked couscous, sliced scallions, and chopped roasted almonds, for serving

In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours. In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and dried apricots. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.

shared at monday meals

recipe source: real simple