Moroccan Pork In A Tagine

1. 1

   Toss pork with flour and spices in medium bowl; set aside for 30m

2. 2

   Heat oil in tagine over medium-high heat.

3. 3

   Add onion; cook 5 minutes, stirring occasionally until caramelized.

4. 4

   Add pork and garlic; cook 4 to 5 minutes

5. 5

   Add 3/4 cup chicken stock and raisins, season with salt and pepper;

6. 6

   Reduce heat to low; simmer, covered with tagine top, for 45-1hr

7. 7

   Bring remaining 1 3/4 cups chicken stock to a boil in medium saucepan.

8. 8

   If using quick cous cous; stir in couscous, cover; remove from heat.

9. 9

   For Jerusalem; brown in 1T of olive oil, add stock, cover & cook 15m.

10. 10

    Add 1T of cilantro, salt and pepper, and a dash of olive oil to cous cous.

11. 11

    Add the rest of the cilantro to the tagine dish, serve over cous cous.

No additional tips available.