Real Simple Spiced Pork and Apricot Stew |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 1/2 pound(s) boneless pork shoulder or butt, trimmed of excess fat and cut int |
1 tablespoon(s) paprika |
2 teaspoon(s) ground cumin |
1/2 teaspoon(s) ground ginger |
1/2 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) cayenne pepper |
kosher salt and black pepper |
1 medium onion sliced 1/2-inch thick |
2 cup(s) low-sodium chicken broth |
1/3 cup(s) apricot preserves |
1 tablespoon(s) cider vinegar |
2 tablespoon(s) cornstarch |
15 ounce(s) can chickpeas, rinsed |
1/2 cup(s) dried apricots halved |
cooked couscous |
sliced scallions |
chopped roasted almonds |
Directions:
1. In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Scatter the onion over the pork.
2. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 1/2 hours.
3. In a small bowl, whisk together the cornstarch and 1/4 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.
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