Skip to Content

Rabbit Tagine With Apricots

The rabbit tagine is beautifully balanced flavour-wise, it features the tartness of sumac spice of harissa & sweetness of dried apricot.

Portrait image of a rabbit leg tagine with almonds and dried apricots served with herby bulgur wheat on a white plate

North African Tagines.

I love North African flavours and in particular the flavours you get from gently cooking ingredients in a tightly sealed pot.

I also love cooking and eating rabbit, whether it is spicy or much more trad as in this rabbit cacciatore!

As a meat it benefits greatly from gentle cooking techniques, as a result this rabbit tagine ticks a whole load of boxes.

It combines the sweetness of dried apricots and peppers with spicy harissa with the almost tart flavour of sumac.

As with all rabbit recipes on my site this recipe is developed with farmed rabbit in mind.

If you are new to cooking with rabbit it is a simple and safe place to start.

Cooking with wild meat takes a little experience this recipe takes out all of the guesswork. It is essentially a foolproof dinner!

If this recipe gets your juices going then check out some of my other rabbit recipes:

Portrait overhead image of a rabbit leg tagine with almonds and dried apricots served with herby bulgur wheat on a white plate

Cooking Rabbit.

As you can tell from my rabbit recipes I very much favour longer slower cooking or steaming techniques.

This is because the shoulder and leg cuts have a tendency towards drying out.

Even more so with wild rabbit over farmed rabbit which is why I suggest starting your bunny journey with the farmed stuff.

It should be cooked until the internal temperature after resting reaches 71°C or 160°F.

Seriously buy a meat thermometer, it will make you a better cook!

But it is important that you do not lift the lid on this dish too early. You need to let it cook for at least 40 minutes before checking the internal temperature.

If you are yearning for rabbit in a hurry you need to look for cuts of meat like the saddle or loin.

As you may well imagine these cuts are small and require very precise cooking.

In general, a rabbit should be cooked on the bone to help protect against overcooking.

Portrait close up image of apricot slices in a rabbit tagine

Serving Suggestions.

As far as I am concerned this recipe needs a relatively neutral side dish aimed aimed at spreading all that delicious flavour!

I serve this version with herbed bulgur wheat that has a squeeze of lemon added.

It would work equally well with buttered couscous again with a squeeze of lemon juice.

I do have a confession to make, I adore this dish with some well salted fried potatoes, not exactly North African, but very delicious!

But it would also work with a simple garden salad as a side too!

Spiced Rabbit Tagine Recipe
Yield: 2 Servings

Spiced Rabbit Tagine Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Rabbit is a beautifully lean and sustainable meat and this North African style spiced rabbit tagine is simple quick and wonderfully exotic.

Ingredients

  • 2 Rabbit Legs
  • 1 Tbsp (Heaped) Sumac
  • 2 Tbsp Olive Oil
  • 1 Cinnamon Stick
  • 1 Large Onion
  • 1 Small Red Pepper
  • 2 Garlic Cloves
  • 75 g (2.6 oz) Dried Apricots
  • 30 g (1 oz) Blanched Almonds
  • 1 Tbsp Harissa Paste
  • 1 Tsp Ground Cumin
  • 50 ml (1.7 fl oz) Water
  • Salt to Taste

Instructions

  1. Mix 1 tablespoon of the olive oil with the sumac.
  2. Season the rabbit legs with salt and massage in the sumac.
  3. Heat a heavy based pan with a lid or tagine over a medium heat.
  4. Peel, top and tail the onion, then cut in half and slice into 1cm thick half moon shapes.
  5. Add the oil to the now hot pan and throw in the onion and cinnamon stick and cook for 10 minutes. Stir occasionally.
  6. Finely slice the garlic cloves.
  7. Remove the seeds from the red pepper and cut into 5mm thick strips.
  8. Add the garlic and red pepper and cook for a further 5 minutes.
  9. Cut the apricots in half.
  10. Add the apricots, almonds, harissa paste, cumin and a good pinch of salt, then stir well.
  11. Pour in 50ml of water and place the rabbit on top.
  12. Drizzle over the honey and add a lid.
  13. Reduce the temperature to medium low and cook for 45 minutes.
  14. Nap the cooking juices over the rabbit legs before serving.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 834Total Fat: 48gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 100mgSodium: 682mgCarbohydrates: 72gFiber: 13gSugar: 39gProtein: 37g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Portrait overhead image of Goats Cheese Stuffed Pasta Shells cooked and served in a cast iron skillet
Previous
Skillet Goats Cheese Stuffed Pasta Shells
My Mushroom Chow Mein as my take on the takeaway legend and being ready in 20 minutes means it is much quicker than delivery.
Next
Quick and Easy Mushroom Chow Mein

marlene

Saturday 2nd of May 2020

I love rabbit!!

Brian Jones

Sunday 3rd of May 2020

Me too!

Ramona

Thursday 24th of May 2018

This looks lovely Brian, I haven’t had rabbit in years until a couple of years back and somehow I didn’t like that much anymore- we’ll, I can never say I was crazy about. This dish looks so amazing that I really want to give mr rabbit another try. I love the colours and the presentation of this dish. Superb as always.

Brian Jones

Friday 25th of May 2018

Rabbit is a funny meat done well it can be sublime but it is insanely lean and really needs to be cooked well to be edible.

Laura

Thursday 24th of May 2018

I haven't had rabbit for a while now, this is a good opportunity to try this recipe. In France, I have no problem in finding rabbits. Wild bore instead and the irony is that the forest right next to us is full of them and they have to kill them regularly as they overtake. Unfortunately, I don't know any hunters but when I go visit my sister the vet, I can get plenty. Hunters are very friendly with vets

Brian Jones

Friday 25th of May 2018

Haha, yes vets are the very best source of wild meat here too! I love cooking with rabbit!

Amanda

Wednesday 23rd of May 2018

Stunning photos! I love the lighting!

Brian Jones

Thursday 24th of May 2018

Thanks Amanda

Raney Brown

Saturday 6th of January 2018

How long would I cook this on top of the stove in my tagine?

Brian Jones

Monday 8th of January 2018

Hey Raney... I had to do some research on this for you and it looks as though around 40 minutes should be good but I would personally check after 30 minutes as rabbit can dry very quickly.