Папки: Pork
Yield: Should serves 4.
Time: About 5 hours, including 3 unattended.
Storage Notes: Will keep for up to 3 days, covered and refrigerated.
Difficulty: Easy.
We've had a beautiful tajine for a number of years now, and up until yesterday its function was as a display piece more than anything. With some extra time on our hands, we did some reading up on tajine-style cooking, and whipped up this recipe. It really delivers - all that time spent in the oven with the aromas and flavors circulating give each and every bite a through, deep, and decadent flavor, and we found ourselves coming back for seconds, then thirds, then retiring to the couch. If you're lucky enough to have a tajine, now is the time to break it out and see just how delicious of a family-style meal it makes.
Ingredients
2 boneless pork chops
3 ears of corn
2 yellow bell peppers
1 red bell pepper
1 cup green lentils
1/2 head cauliflower
2 full tins Taste of Morocco Seasoning
1 Tbs Crushed Red Pepper Flakes
1 Tbs Smoked Spanish Paprika
1 tin garbanzo beans
1 large white onion
8 cloves garlic
3 Tbs vegetable oil
1/2 container vegetable stock (around 16oz)
1 cup couscous
1 handful of parsley for garnish
Directions
Finely mince garlic, rough chop onions, and reserve.
Stand ears of corn up in a lipped plate, and, running the knife as close to the cob as possible, shear off all of the kernels. Reserve and discard the cobs.
Core, deseed, and finely chop the bell peppers. Reserve.
Bring 1.5 cups of water to a boil, and after rinsing the lentils under running water till it runs clean, add, cover, and cook for 30 minutes. Reserve.
Strain garbanzo beans, running under running water. Reserve.
Slice cauliflower in half, remove stem, and cube florets. Reserve.
Slice pork chops in half width-wise, then into strips, and from there into roughly 1/4-1/2
Time: About 5 hours, including 3 unattended.
Storage Notes: Will keep for up to 3 days, covered and refrigerated.
Difficulty: Easy.
We've had a beautiful tajine for a number of years now, and up until yesterday its function was as a display piece more than anything. With some extra time on our hands, we did some reading up on tajine-style cooking, and whipped up this recipe. It really delivers - all that time spent in the oven with the aromas and flavors circulating give each and every bite a through, deep, and decadent flavor, and we found ourselves coming back for seconds, then thirds, then retiring to the couch. If you're lucky enough to have a tajine, now is the time to break it out and see just how delicious of a family-style meal it makes.
Ingredients
2 boneless pork chops
3 ears of corn
2 yellow bell peppers
1 red bell pepper
1 cup green lentils
1/2 head cauliflower
2 full tins Taste of Morocco Seasoning
1 Tbs Crushed Red Pepper Flakes
1 Tbs Smoked Spanish Paprika
1 tin garbanzo beans
1 large white onion
8 cloves garlic
3 Tbs vegetable oil
1/2 container vegetable stock (around 16oz)
1 cup couscous
1 handful of parsley for garnish
Directions
Finely mince garlic, rough chop onions, and reserve.
Stand ears of corn up in a lipped plate, and, running the knife as close to the cob as possible, shear off all of the kernels. Reserve and discard the cobs.
Core, deseed, and finely chop the bell peppers. Reserve.
Bring 1.5 cups of water to a boil, and after rinsing the lentils under running water till it runs clean, add, cover, and cook for 30 minutes. Reserve.
Strain garbanzo beans, running under running water. Reserve.
Slice cauliflower in half, remove stem, and cube florets. Reserve.
Slice pork chops in half width-wise, then into strips, and from there into roughly 1/4-1/2