World Cuisine

  • 1 medium-sized rabbit, cleaned and cut into joints
  • 2 teaspoons ras el hanout
  • 125 g (4 oz) butter, cut into small pieces
  • 2 onions, grated
  • 150 g (5 oz) blanched almonds
  • 150 g (5 oz) sultanas
  • 2 tablespoons honey
  • sea salt and black pepper
  • scant teaspoon ground cinnamon, for dusting

Place the rabbit in the base of a tagine or a large, heavy-based saucepan. Rub the ras el hanout over the rabbit. Add the butter, grated onions and almonds and pour in enough water to cover the rabbit. Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.

Using a slotted spoon, remove the rabbit pieces and set aside on a plate. Stir the sultanas and honey into the cooking liquid, season with salt and pepper and cook over a high heat for 10 minutes to reduce and thicken the sauce.

Return the rabbit pieces to the tagine or saucepan, stir to coat well and cook over a medium heat for about 10 minutes until heated through. Dust with the cinnamon and serve with couscous, if liked.

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