How To Make Rabbit and Prune Tagine Recipe
A Moroccan inspired dish made with succulent rabbit meat and sweet prunes for a rich, flavorful tagine.
Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes
Serves:
Ingredients
- 1 rabbit, cut into serving size pieces
- 2 onions, sliced
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 cup prunes, pitted
- 1/4 cup honey
- 2 cups chicken broth
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Heat olive oil in a large tagine or heavy bottomed pot over medium-high heat.
- Add the rabbit pieces and brown on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add the onions and garlic and sauté until softened, about 5 minutes.
- Stir in the ginger, cinnamon, cumin, paprika, and turmeric and cook until fragrant, about 1 minute.
- Add the chicken broth, prunes, and honey and bring to a simmer.
- Return the rabbit to the pot and season with salt and pepper to taste.
- Cover and simmer for 2 hours, stirring occasionally, until the rabbit is tender and the sauce has reduced and thickened.
- Serve hot and enjoy!
Nutrition
- Calories : 407kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 84mg
- Sodium : 854mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 29g
- Protein : 33g
Want to share your experience making this Rabbit and Prune Tagine or have any tips to enhance the flavors? Join the discussion in the World Cuisines forum and let's explore this delightful Moroccan dish together!
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