- 15 ml (1 tbsp.) avocado oil
- +/- 800 g pork fillets or deboned loins, cut into cubes
- Salt and ground black pepper
- 1 red onion, cut into slices
- 2 cloves of garlic, crushed
- 100 g chorizo sausage, cut into rings
- 15 ml (1 tbsp.) paprika
- 2 x 410 g cans of whole tomatoes, chopped
- 310 ml (1¼ c) chicken stock
- 2 x 410 g cans of chick peas
- 200 g green olives
- Juice and grated peel of 1 lemon
- Hand full of fresh parsley, chopped
- Preheat the oven to 150 ° C.
- Heat the oil over high heat in a large saucepan. Add the meat, fry until brown, take out and keep aside.
- Sauté the onion and garlic in the same saucepan over moderate heat until soft. Add the chorizo and paprika and fry for 2 min.
- Add the tomatoes and chicken stock and bring to a boil. Add the meat and simmer for 10 min. Add the chick peas and olives and boil for another 10 minutes.
- Stir in the lemon juice and peel and parsley. Serve with French bread or rice.
Lees Meer
Blitsige roomys
21/11/2024
Makadamiaskywe
19/11/2024
