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Spiced Pork and Apricot Stew

Spiced pork and apricot stew dish
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Serves 4| Hands-On Time: | Total Time:



  1. In a Dutch oven or large pot, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon black pepper. Scatter the onion over the pork.
  2. Add the broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2½ hours.
  3. In a small bowl, whisk together the cornstarch and ¼ cup water; stir into the pork. Add the chickpeas and dried apricots and simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more.
  4. Meanwhile, place the couscous in a small bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Serve with the stew and sprinkle with scallions and almonds.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 906
  • Fat 32g
  • Sat Fat 11g
  • Cholesterol 224mg
  • Sodium 844mg
  • Protein 66g
  • Carbohydrate 81g
  • Sugar 28g
  • Fiber 8g
  • Iron 7mg
  • Calcium 124mg
What does this mean? See Nutrition 101 .

Quick Tip

Serve with couscous, sliced scallions, and chopped roasted almonds.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.