29 April 2010

Recipe: Succulent Moroccan Rabbit Stew

Succulent Moroccan Rabbit Stew

Serves 4-6

1 rabbit, dejointed and seasoned with salt and pepper
2 tbls cooking oil
4 medium onions, finely chopped
5 ml each of ground ginger, cinnamon, coriander, paprika & cumin
2,5 ml pimento allspice
4 cloves crushed garlic
2 cups chicken stock
1 pkt. mixed dried fruit salad
1/2 cup each of chopped parsley & coriander

Heat the oil in a saucepan and brown the rabbit evenly. Remove from the pot, add the onions and cook for 5 minutes while stirring. Add all the ground spices and cook until fragrant, adding a little more oil if needed. Return the rabbit to the pot with the chicken stock and cook gently for 30 minutes. Add the dried fruit, parsley and coriander and cook until the rabbit is tender, adding a little more stock if needed. Season to taste with more salt and pepper.

Serve with couscous or steamed long grain rice.


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