Rabbit Tagine with Prunes and Almonds

Ingredients

• 1 whole rabbit, cut into 8 pieces
• 2 tsp ras el hanout
• 1 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1/4 tsp saffron threads
• 1 cinnamon stick
• 2 cups water
• 1 cup pitted prunes
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 cup blanched almonds, toasted
• 1 tbsp toasted sesame seeds

Method

1. Season the rabbit with the ras el hanout, ginger, salt and pepper.
2. Brown the pieces in the oil in a Dutch oven, about 3 minutes per side, then set aside.
3. Cook the onions and garlic in the same pot for 5 minutes, then add the saffron, cinnamon stick and water and return the rabbit.
4. Cover and simmer on low until the meat is tender and at least 160°F, 60 to 75 minutes. Lift out the lean loin pieces after about 35 minutes so they stay moist.
5. Meanwhile simmer the prunes with the honey, ground cinnamon and 1/2 cup of the braising liquid until glossy, about 10 minutes.
6. Reduce the sauce for 5 minutes, spoon it over the rabbit and top with the prunes, almonds and sesame seeds.

Notes