Spiced Rabbit Tagine Recipe
Rabbit is a beautifully lean and sustainable meat, and this North African/Moroccan style spiced rabbit tagine is simple, quick and wonderfully spicy.
Servings 2 Servings
Calories 834kcal
Ingredients
- 2 Rabbit Legs
- 1 tablespoon Sumac
- 1 teaspoon Ras el Hanout
- ½ teaspoon Salt
- 2 tablespoon Olive Oil
- 1 Cinnamon Stick
- 1 Large Onion 200g
- 1 Red Pepper
- 2 Garlic Cloves
- 75 g Dried Apricots ½ Cup
- 35 g Blanched Almonds ¼ Cup
- 1 tablespoon Rose Harissa Paste
- 50 ml Water 3 tablespoon + 1 teaspoon
- 20 g Runny Honey 1 tablespoon
Instructions
- Mix half of the olive oil with the sumac, half of the ras el hanout and half of the salt. Pour it over the rabbit legs and massage it in.
- Peel, top and tail the onion, then cut in half and slice it into 1cm (½") thick half-moon shapes.
- Heat a 28cm frying pan (with a lid) over a medium heat. When hot, add the oil, then throw in the onion and cinnamon stick, and cook for 10 minutes. Stirring occasionally.
- Peel and finely slice the garlic cloves.
- Remove the seeds from the red pepper and cut into 5mm (¼") thick strips.
- Add the garlic and red pepper and cook for a further 5 minutes. Stirring regularly.
- Cut the apricots in half.
- Add the apricots, almonds, harissa paste, remaining ras el hanout and salt, then stir well.
- Pour in the water and place the rabbit on top.
- Drizzle over the honey and add a lid, reduce the temperature to low and cook for 45 minutes.Then serve.
Nutrition
Serving: 1 | Calories: 834kcal | Carbohydrates: 72g | Protein: 37g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 33g | Cholesterol: 100mg | Sodium: 682mg | Fiber: 13g | Sugar: 39g
