Dinner

Pork and Apricot Tagine is for Dinner.

Pork and Apricot Tagine takes 15 minutes to prepare.

Pork and Apricot Tagine takes 75 minutes to cook.

Pork and Apricot Tagine makes 6 servings.

The ingredients for Pork and Apricot Tagine are:

* *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

Here is how you make Pork and Apricot Tagine:

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: 6Recipe submitted by SparkPeople user FRANKFLOWER.

The nutritional information for Pork and Apricot Tagine is:

• Servings Per Recipe: 6
• 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