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Moroccan Spiced Pork Stew with Apricots

January 10, 2011

We typically only eat a real “Meat Meal” once or twice a week. The remainder of the week is filled with vegetarian or minimal meat recipes. My husband’s most recent menu request is more meat please. So in honor of this request last week I made Sweet Potato and Gruyère Turnovers with andouille sausage, Baked Penne with Spinach, Sun-dried tomatoes and Spicy Italian Sausage, and  Beefy Chilli (with my secret ingredient).

Meat = Happier husband. A happier, more satisfied husband is something I strive to achieve. Don’t worry my “Readership Quartet” , I have not strayed completely from my meatless creations.  But with this said, stay tuned for more Meaty recipes.

Wondering what to make with your pork shoulder or butt. Make this, I promise you will LOVE IT!

Moroccan Spiced Pork Stew with Apricots


  • 2 1/2 pounds boneless pork shoulder or butt, trimmed of 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  homemade chicken stock or low-sodium chicken broth
  • 1/3 cup apricot preserves (I like the Polaner brand)
  • 1 tablespoon apple cider vinegar (I love Braggs)
  • 2 tablespoons cornstarch
  • 1  15-ounce chickpeas, rinsed (I love Goya)
  • 1/2 cup dried unsulfured apricots, halved
  • cooked couscous, rice, or quinoa


  1. 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.
  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 ½ hours.
  3. 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.

By Kate Merker and Sara Quessenberry, real Simple September 2010

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