Moroccan Rabbit Tagine

Transform your rabbit into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

North African technique meets small game

Spice Route Cooking This preparation adapts traditional Moroccan tagine techniques to rabbit, using aromatic spice blends and dried fruits to create complex, exotic flavors.

Ingredients (Serves 6)

• 1 rabbit (3-4 lbs), cut into pieces
• 2 tbsp olive oil
• 2 onions, sliced thick
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• 1/2 cup dried apricots, halved
• 1/4 cup almonds, sliced
• 2 tbsp honey
• 1/4 cup fresh cilantro, chopped

Traditional Tagine Method

1. Spice Preparation: Toast your whole spices until fragrant, then grind them fresh. The aroma should transport you to Morocco.

2. Foundation Building: Brown the rabbit pieces in olive oil, then set aside. Sauté onions until golden and add the ground spices until fragrant.

3. Slow Cooking Process: Return the rabbit and add stock, dried apricots, and olives. Cover tightly and simmer for 1 1/2 to 2 hours until the meat is fall-off-the-bone tender, about 1 1/2 to 2 hours.

4. Final Enrichment: Stir in honey and toasted almonds during the last 15 minutes. Adjust the sweet-savory balance to your taste.