Moroccan Pork Tagine
Heat 1 tbsp olive oil in large ovenproof dish. Add half of the pork and gently brown, taking care not to move the meat to much until nicely browned. This helps to keep the juices in and keep the meat moist and tender. Remove the meat from the pan onto a plate.
Repeat with the second batch of meat. Putting too much meat in the pan at once means the meat cannot brown nicely. Remove the meat as before.
Heat 1 tbsp olive oil and gently sweat the onions, chilli and garlic until soft.
Mix all the spices together and add to the pan with the onion mixture and another drop of olive oil.
Fry spices off in the olive oil for a couple of minutes.
Return all of the pork to the pan adding any juices from the plate. Stir well to coat the pork with the spice mix.
Add tomatoes, chickpeas, honey, marmalade and dates. Add 175ml water - half the tin from the tomatoes is a good measure! Stir in well and bring to simmering point.
Place in moderate oven Gas 3, 170c For 45 minutes.