Moroccan Flavored Pork Stew Recipes

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MOROCCAN-SPICED PORK ROAST



Moroccan-Spiced Pork Roast image

Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!

Provided by Chef John

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 2h40m

Yield 12

Number Of Ingredients 22

1 (3 pound) boneless pork loin roast
5 teaspoons kosher salt
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 tablespoons honey, or as needed
8 baby potatoes
2 carrots, cut into 2-inch chunks
2 Anaheim chile peppers, halved and seeded
1 red onion, roughly chopped
2 tablespoons olive oil
salt to taste
½ cup plain Greek yogurt
2 tablespoons thinly sliced fresh mint
1 clove garlic, finely crushed

Steps:

  • Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
  • Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
  • Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
  • Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
  • Place the pork into the prepared roasting pan and surround with vegetable mixture.
  • Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
  • Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
  • Combine yogurt, mint, and garlic in a small bowl for sauce.
  • Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g

CARA'S MOROCCAN STEW



Cara's Moroccan Stew image

Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.

Provided by Cara Lewis-Watts

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h15m

Yield 8

Number Of Ingredients 25

1 cup French green lentils
3 bay leaves
2 whole garlic cloves
3 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon crushed hot chile flakes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon minced garlic
1 cup chopped onions
1 cup chopped celery
1 cup chopped zucchini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 butternut squash - peeled, seeded, and cut into 1-inch cubes
1 (8 ounce) can crushed tomatoes
1 (15 ounce) can chickpeas, drained
4 cups vegetable stock
1 cup chopped fresh flat-leaf parsley
½ cup plain yogurt
2 tablespoons chopped fresh mint
¼ teaspoon cayenne pepper

Steps:

  • Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  • Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g

MOROCCAN FLAVORED PORK STEW



Moroccan Flavored Pork Stew image

Make and share this Moroccan Flavored Pork Stew recipe from Food.com.

Provided by WiGal

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup flour
2 teaspoons cumin, ground
2 lbs pork shoulder, cubed
1 onion, chopped
3 tablespoons olive oil
2 (14 1/2 ounce) cans diced tomatoes, not drained
1/4 cup water
1 teaspoon salt
1 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon sugar
1/2 teaspoon black pepper
2 carrots, sliced bite size
2 potatoes, bite size
1 medium sweet potato, peeled bite size
16 ounces frozen cut green beans
2 tablespoons cilantro or 2 tablespoons flat leaf parsley, snipped
1/3 cup plain yogurt

Steps:

  • Preheat oven to 350 degrees.
  • In bag, combine flour and cumin. Add pork cubes, shake to coat.
  • In 4 quart Dutch oven, add oil and heat on medium, sear 1/3 pork and 1/3 onion, remove to platter, repeat twice. Remove excess oil. Return all pork onion mixture to Dutch oven.
  • Stir in rest. Bring mixture to low boil.
  • Cover, roast for 80 minutes or until meat and vegetables are tender.
  • Sprinkle each serving with cilantro or flat leaf parsley, and top with yogurt.

Nutrition Facts : Calories 593.3, Fat 35.2, SaturatedFat 10.8, Cholesterol 109.1, Sodium 534.2, Carbohydrate 37.3, Fiber 7.2, Sugar 9.5, Protein 31.9

MOROCCAN STEW



Moroccan Stew image

Fragrant cinnamon, cumin and coriander give this hearty meatless medley from Rita Reinke of Wauwatosa, Wisconsin its exotic Moroccan flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

2 cups cauliflowerets
3 medium carrots, cut into 2-inch julienned strips
1 medium onion, quartered and thinly sliced
2 teaspoons olive oil
1 cup sliced zucchini
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet, saute the cauliflower, carrots and onion in oil for 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; simmer 5 minutes longer. Serve over rice if desired.

Nutrition Facts :

MEDITERRANEAN PORK STEW



Mediterranean Pork Stew image

Put this in the slow cooker in the AM and it is ready for you and your company in the PM. The feta cheese will give you a salty taste while the goat cheese is more like cream cream.

Provided by Charlotte J

Categories     Stew

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs boneless pork loin or 2 lbs boneless pork shoulder, cut into 1-inch pieces
1/3 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
2 cups frozen pearl onions
1 (14 1/2 ounce) can chicken broth
3/4 cup dry red wine
1 tablespoon honey
1 tablespoon balsamic vinegar
hot cooked rigatoni pasta or rice
4 ounces crumbled feta or 4 ounces goat cheese

Steps:

  • Toss pork cubes with flour, cinnamon and thyme.
  • Place in 4-quart slow cooker with onions.
  • In medium bowl, stir together broth, wine, honey and vinegar.
  • Pour over pork; cover and cook on low heat setting for 9-10 hours, until very tender.
  • Serve portions in shallow soup plates over pasta or rice, garnish with goat cheese.

Nutrition Facts : Calories 425.6, Fat 23.8, SaturatedFat 9.7, Cholesterol 113.1, Sodium 531.3, Carbohydrate 10.3, Fiber 0.3, Sugar 4.1, Protein 34.9

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