This dish is a mash-up of fall favorites with a Moroccan twist - which I know is weird because people in Morocco don't generally eat pork. I took this Moroccan Chicken recipe and swapped out quite a few items to give it a more harvest-festival-in-New-England flavor. I also didn't have tomato puree but did have pumpkin puree as well as saved Red Velvet Smoothie cubes which provided a flavorful, colorful stand-in for the tomatoes. The smoothie cubes are a complex process, so I'm sure just doing all pumpkin would be delicious as well.
- 1.5 lbs. pork butt chunks
- 1 big leek
- 2 cloves of pressed garlic
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 cup maple syrup
- 1 cup pumpkin puree
- 1 cup red velvet smoothie cubes
- 1.5 tsp salt
- 1/3 cup dried cherries
- 1/3 cup crushed almonds
- 1/4 cup chopped parsley
- 6 small parsnips
- 2 apples
- olive oil
- Preheat the oven to 350 degrees
- Chop parnsips into 1/4 inch rounds, toss with olive oil and salt and spread onto a cookie sheet or roasting pan and roast for approximately 45 minutes or until parsnips are crisp. Check regularly and stir to keep from burning.
- Cut apples into thin slices and add to parsnips in the oven when they have about 10 minutes left to roast.
- Heat olive oil in a pan on medium high heat, add chunks of pork and brown on all sides. Set aside on a plate.
- Chop the leek into small pieces and cook in the same pan until soft
- Add garlic, cinnamon, ginger, cumin, cayenne and cook 1 minute
- Stir in pumpkin puree, red velvet smoothie cubes, maple syrup and salt
- Add pork and simmer, covered, for 10 minutes, then for another 10 or so uncovered.
- When pork is finished and thoroughly cooked, serve on top of parsnips and apples and garnish with crushed almonds and chopped parsley.