Moroccan Pork Stew with Chick Peas and Dried Cherries
Ingredients
3tbspoil
2pork tenderloins, cut into chunks
1tspcumin
1tspcoriander
1tspturmeric
1tsppaprika
1tspsalt
1/2tspcinnamon
1/2tspground ginger
2onion, diced
3garlic cloves, minced
3carrots, diced
2cans chick peas, drained
1 1/2cupswater
1 1/2cupsdried cherries
zest of one lemon
Instructions
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.