Tamarind-garlic slow braised whole rabbit set on a base of couscous flavored in Moroccan style

Ingredients

For the Rabbit

1 whole medium sized rabbit
150 grams Thai tamarind, soaked and pressed
pickled onions 100g
100 g carrots chopped in batons
Chilli fresh optional
2 large onions
4 cloves garlic
Green whole olives
olive oil for frying
Lemon Thyme

For the Couscous

450 grams couscous
(preferably organic)
150 g raisins
100 g almond flakes (optional)
1 tbsp turmeric
2 cinnamon sticks
1 tsp ground coriander seeds
1 tsp cumin
1 1/2 litres of fresh chicken stock

Method

Chop the rabbit into 10 pieces (front legs, hind legs, fillets, loins, stomach, as shown below)
Heat the Tagine on an open flame. In the case that a tagine is not available use a thick based pan.
Peel and chop lightly the garlic, heat the olive oil in a pan. When the oil is hot place the garlic in the pan on a low heat and fry gently until lightly browned and soft
Add the rabbit pieces and fry gently on both sides, presentation side first. Place a piece of lemon and of Lemon Thyme into the pan and let the flavors infuse into the rabbit pieces.
Take the rabbit pieces out and leave to rest retaining the juices that ooze out.
Meanwhile, clear the oil from the pan and roast the couscous seeds in the same pan. Add the turmeric and allow for the colour of the turmeric to run on the couscous. Cook for a few minutes. add the raisins, cumin, coriander and cinnamon stick.
Place the rabbit on the couscous, add the tamarind juice and chicken stock and make sure that the cous cous is covered in liquid.
Neatly arrange the olives, pickled onions and carrot, around the rabbit and on the couscous and seal with a tight-fitting lid.
Cook for 1H45 mins or until the couscous is fluffed and the rabbit is soft and tender.
Serve hot and eat.

Comments

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