Moroccan Pork Stew with Chick Peas and Dried Cherries

I have come to love Moroccan cuisine. Tagine is the most common dish and it is slow cooked meat with lots of spices. Typically, not near as spicy as an Indian curry tagine has a blend of sweeter and earthier spices. This is often served with lamb, goat, chicken or beef, and is also commonly served on top of couscous. Here are two of my couscous recipes that are perfect for this tagine dish.

Couscous with Apricots and Pistachios

Couscous with Cranberries and Almonds

This tagine stew recipe is made with pork which is not commonly served in Moroccan dishes due to religious reasons, but the flavours coming from the spices of Moroccan cooking work very well with pork. This recipe can easily be substituted with many different types of meat.

Moroccan Pork Stew with Chick Peas and Dried Cherries-2


Moroccan Pork Stew with Chick Peas and Dried Cherries

4.75 out of 5
4 reviews


  • 3 tbsp oil
  • 2 pork tenderloins , cut into chunks
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 onion , diced
  • 3 garlic cloves , minced
  • 3 carrots , diced
  • 2 cans chick peas , drained
  • 1 1/2 cups water
  • 1 1/2 cups dried cherries
  • zest of one lemon


  • Mix the spices together and toss with the cubed pork.
  • Add oil to skillet or tagine cooker and heat on medium high to brown. Saute the spice rubbed pork until they are lightly browned on all sides.
  • Slow cooker option - Transfer pork and remaining ingredients, except for the black olives, to a slow cooker and set to high. Cook for 3-4 hours
  • Electric tagine cooker option - Add If using an electric tagine cooker, add remaining ingredients. Set to simmer and cook for 3-4 hours.
  • Oven or standard tagine pot option - Transfer pork and remaining ingredients to an oven safe dutch oven, to a tagine pot. Cook for about 3 hours at 325F.
  • Serve with couscous or rice.

Moroccan Pork Stew with Chick Peas and Dried Cherries


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  • I’d like to try this, it looks good! But can you give a rough weight for the amount of pork in this recipe? I’d like to use part of a 9 lb pork loin for this recipe but don’t know how much of it to use. Thanks!

    • Reply
  • 5 stars
    Delicious! I used Ras el Hanout spice combo for the spices. Love the tart dried cherries as the sweet/fruit as an interesting varient on the traditional fruit in a moroccan flavored stew.

    • Reply
  • 4 stars
    Hi Steve, a couple of comments.

    Your instructions say, cook about 3-4 hours in a slow cooker on high, or a tagine cooker. Both operate at about 200 degrees F (95 degrees C). Alternatively, you say, about 3 hours in a Dutch oven at 325F (160 C). Somehow, those two temperature ranges do not match with the cooking times you are advising.

    You said “2 cans of chick peas”. I happen to be from a part of this world outside the United States of America so I had no idea how many chick peas fit into an American can. Happens to be 15,5 OZ, which is 15,5 times 28 equals about 434 grams in the metric world.

    Dried cherries are unavailable in most countries outside the USA., nor in Morocco. Try dried apricot. That’s what they use in Morocco.

    The www world is much larger than the USA.

    Other than that, nice recipe!

    • Reply
  • 5 stars
    MM great idea! With the cherries topping it all off like they do best!

    • Reply

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