Rabbit Mrouzia
Ingrediënten
- 1 medium-sized rabbit cleaned and cut into joints
- 2 teaspoons ras el hanout
- 125 g butter cut into small pieces
- 2 onions grated
- 150 g blanched almonds
- 150 g sultanas
- 2 tablespoons honey
- sea salt and black pepper
- scant teaspoon ground cinnamon for dusting
Instructies
- 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.
Notes / Tips / Wine Advice:
For hare mrouzia,
replace the rabbit with 1 cleaned and jointed hare and cook as for Rabbit mrouzia, allowing an extra 15–20 minutes cooking time before adding the sultanas and honey, together with a small bunch of finely chopped sage leaves.--------------------------------------------------------------------------------------------------
