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Pork Tenderloin or Chicken Tajine
Ingredients
- 2 tbsp. olive oil
- 2 pork tenderloins, each cut into 4 pieces, or 1 chicken cut into 4 or 8 pieces
- Salt and pepper
- 2 carrots, chopped
- 1 onion, chopped
- 1 orange, quartered
- 3 garlic cloves, minced
- 5 thyme springs
- 2 rosemary sprigs 3 bay leaves
- ¼ cup raisins
- 2 tbsp. tomato paste
- 1 tbsp. minced fresh ginger
- 1 tbsp. ras-al-hanout (it’s a Moroccan spice mix you can buy)
- 1 tbsp. sweet paprika
- 3 cups chicken stock
Instructions
- Preheat oven 350F.
- Heat oil in Dutch oven. Season the pork or chicken and brown in batches over moderately high heat until golden on all sides. Transfer to a plate.
- Put carrots, onion, orange, garlic, herbs, bay leaves and dried fruit in the same pot and sauté 5 minutes, stirring occasionally. Stir in flour, tomato paste, ginger, ras-al-hanout and paprika. Cook for a minute. Add protein, juice and chicken stock and bring to a boil. Cover and braise 1 ½ hours.
Additional Notes
Most folks serve this with couscous. I prefer to serve it with barley risotto. Here’s how you make it:
Bring 4 cups of salted water to a boil. Toss in 1 cup of barley. Cook for ten minutes. Drain. Melt 1 tbsp. butter in a large skillet. Toss barley to coat in the butter and add ½ cup of beef stock. Cook over moderate-high heat until absorb. Repeat 4 times (2 cups of stock) or until the barley is tender.
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