Porc tagine with apricots, sultanas and orange

  • Prep time 20 mins
  • Cook time 2 hrs 30 mins
  • Serves 4


  • 1 tbsp oil for frying
  • 650g trimmed large diced porc collar or shoulder
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp Ras el Hanout
  • 400g can chopped tomatoes
  • 600ml porc or vegetable stock
  • 75g sultanas
  • 75g dried apricots, quartered
  • 400g can chickpeas, drained and rinsed
  • 100g couscous
  • 15g toasted flaked almonds
  • 1 orange, rind and juice
  • handful fresh mint leaves, roughly chopped


Suitable for slow cooking on the hob or in the oven. If oven cooked preheat the oven 180°C/ Gas Mark 5.

  1. Heat the oil in a frying pan and fry the diced porc until browned. Remove.
  2. In same pan fry the onions and garlic until lightly browned. Add the meat back into the pan.
  3. Add the spice and stir for a few minutes, then add the tomatoes, stock, sultanas and apricots. Transfer into a lidded saucepan if simmering on the hob or into a lidded ovenproof dish if cooking in oven.
  4. Cook for 1 ½ – 2 hours until meat is tender.
  5. Remove lid and add the couscous, chickpeas and orange. Continue to cook until all the liquid has been absorbed – approximately 20 minutes.
  6. Serve sprinkled with chopped mint and flaked almonds.
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