Spiced Rabbit Tagine
Rabbit is a beautifully lean and sustainable meat and this North African style spiced rabbit tagine is simple quick and wonderfully exotic. Yum
- 1 Whole Farmed Rabbit: Jointed, ask your butcher to do this as it is much more difficult than a chicken.
- 2 Tbsp Sumac.
- 2 Tbsp Olive Oil.
- 1 Cinnamon Stick.
- 1 Large Onion: Cut in half and then in to half moons, about 175g.
- 1 Small Red Pepper: Cut into 5mm strips.
- 2 Garlic Cloves: Sliced.
- 100g Dried Apricots: Cut in half.
- 50g Blanched Almonds.
- 1 Tbsp Harissa Paste: You can make it to your own recipe or buy store bought.
- 1 Tsp Ground Cumin.
- 1 Tsp Honey.
- 100g Cous Cous.
- 125ml Chicken Stock.
- 20g Butter: Diced into 5mm dice.
- Preheat your oven to 180° C.
- Mix a tablespoon of the olive oil with the sumac and massage into the rabbit and set aside.
- Add 1 tablespoon of olive oil to a frying pan with a lid that is oven proof and heat over a medium high heat, then add the onion and cinnamon stick and cook for 5 minutes.
- Then add the garlic and red pepper and cook for a further 5 minutes.
- Stir in the cumin, Harissa paste and honey before adding the almonds and apricots along with 1/4 tsp salt and 50ml water, stir and place the jointed rabbit pieces on top.
- Then add the lid to the pan and place in the oven for 25 minutes, the idea is to steam the rabbit so make sure it is a tightly fitted lid.
- Pour the boiling chicken stock over the cous cous and allow to sit for 10 minutes.
- After the rabbit has been cooking for 15 minutes fork through the cous cous and dot with the butter, then cover with a lid and then place in the oven with the rabbit for the final 10 minutes of cooking.
- When ready to serve, take a quarter of the vegetable mix and stir through the cous cous, then plate with the remainder of the vegetables and the rabbit.
- The cooking time will vary depending on your rabbit but the internal temperature when checked with an instant read thermometer should be 67°C when you remove it from the oven and should be rested until the temperature reaches 71°C. Yum