Moroccan cuisine · Soups & Stews

Rabbit Tagine with Raisins

Rabbit pieces braised with soft onions, raisins and honey until the sauce turns dark and syrupy.

Ingredients · for 4 servings

• 1 rabbit (cut into pieces, approx. 1.4 kg)
• 1 kg onions
• 100 g raisins
• 3 tbsp honey
• 1 tsp cinnamon
• 1 tsp ginger (ground)
• 1/2 tsp saffron threads
• 60 g almonds (blanched)
• 3 tbsp clarified butter
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the raisins in warm water for 20 min., slice the onions into fine half-rings, and let the saffron threads steep in 3 tbsp hot water for 10 min.
2. Heat the clarified butter and olive oil in a heavy pot and brown the rabbit pieces all over for 8 min., then remove.
3. Braise the onions in the fat over medium heat for 12–15 min. until they collapse and caramelize lightly, then stir in the cinnamon, ginger and saffron water.
4. Return the meat to the pot, pour in 400 ml hot water, season with salt and pepper, and braise covered over low heat for 50 min. until it comes away easily from the bone.
5. Add the drained raisins and the honey and continue cooking uncovered for 12–15 min. until the sauce is dark and syrupy and the onions melt into a jam.
6. Toast the almonds in a dry pan for 3 min. until golden, scatter over the plated rabbit, and serve hot.