North African Stew with Carnitas
Rated 5.0 stars by 1 users
Servings
10-12
Prep Time
40 minutes
Cook Time
20 minutes
Ingredients
- 1 teaspoon olive oil
- 2 cups chopped onion
- 2 Tablespoon fresh ginger, peeled and grated
- 1/2 teaspoon organic granulated garlic
- 1/8 teaspoon coarse sea salt
- 1/2 teaspoon organic red pepper flakes
- 1/4 teaspoon freshly ground organic allspice
- 1/4 teaspoon freshly ground organic cumin
- 1/4 teaspoon freshly ground organic cinnamon
-
16 oz chicken broth
- 2 1/4 cups sweet potatoes, peeled and cut into 1 inch cubes
- 1 28 oz can of dice tomatoes
- 1 15 1/2 oz can of chickpeas, rinsed and drained
-
2 cups diced carnitas
- 1/4 cup golden raisins
-
2 Tablespoon almond or peanut butter
Directions
- Heat oil in a large dutch oven over medium heat
- Add onion and saute until tender (about 5 minutes)
- Add ginger, spices, potatoes and 1/2 the broth. Cook over medium heat for 5 minutes.
Stir in remaining broth, tomatoes, and chickpeas. Bring to a boil. Add meat, reduce heat, cover and simmer until the carnitas is cooked through (about 20 minutes).
- Add raisin and almond or peanut butter. Simmer uncovered until mixture thickens (10 minutes). Remove from heat and serve.
