Rabbit Tagine with Almonds and Prunes

Recipe ingredients

• 2 lb. (1 kg) rabbit, cut into 8 pieces
• 1 onion, finely sliced
• 2 garlic cloves, chopped
• ¼ tsp. (1 mL) Irresistibles ground ginger*
• ¼ tsp. (1 mL) Irresistibles ground cinnamon*
• 1/2 lemon, juiced and zested
• 3 Tbsp.(45 mL) Irresistibles extra virgin olive oil*
• 3 oz. (100 g) pitted prunes
• 1 Tbsp. (15 mL)honey *
• 2 oz. (60 g) blanched almonds, oven-roasted

Preparation

In a heavy-bottomed saucepan, place the rabbit pieces and the remaining ingredients, but not the prunes, honey and almonds. Pour in 2 cups (500 mL) of water.
Bring to a boil and simmer covered for 45 to 60 minutes.
Add the prunes and honey and continue cooking for 10 minutes.
Adjust the seasoning for the sauce.
Place the rabbit tagine on a serving platter. Garnish with the almonds.
Serve the tagine with fresh crusty bread and a garden salad.

Suggestion

If the sauce seems too liquid, remove the food and reduce the sauce to the desired consistency.
To jazz up the flavour of this Moroccan dish, just before serving add a dash of lemon juice and chopped fresh herbs.
Cooking in a sauce or steaming makes for very flavourful meat. Most chicken recipes can also use these cooking methods.
Unless it’s marinated, rabbit is best cooked in broth or barded with fat prior to cooking.

Origin: Tunisian

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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