When we came up with this one, we were thinking along the lines of a traditional English rabbit stew reimagined in the Atlas Mountains, we guess! A great suppertime dish on a freezing evening, the rabbit really takes on the exotic flavours of the spices, remaining juicy and succulent with a slight zing of chilli, the sweetness of mint marrying well with the warm, aromatic spices. The end result is a delicious meal, and a wonderful smell in the kitchen! If you are not a fan of rabbit, this dish would work just as well with chicken thighs or even pork chops. Steamed couscous goes particularly well with this dish, but feel free to serve with rice or mash if you prefer.

01.

Ingredients

1 large farmed rabbit, jointed
4 carrots, sliced
1 large onion, chopped
4 tomatoes, chopped
4 cloves garlic, chopped
2 white turnips, peeled and quartered
Chicken or veg stock
3tsp Ras el Hanout
4tsp Chermoula blend
1tsp harissa spice
1tbs dried mint
1 tin chickpeas

02.

Method

  • First dust the rabbit with some of the spices, and a bit of salt and pepper, and brown the pieces in some olive oil in a large casserole dish.
  • Remove from the pan and set aside, then in the same oil saute the carrot, onion, tomatoes, garlic and turnips for five minutes or so.
  • Next add the spices and the mint, and saute for another minute before returning the rabbit to the pan.
  • Stir the pan thoroughly to ensure the rabbit is covered with the spices, then add enough stock just to cover the rabbit pieces.
  • Pop the casserole into an oven preheated to 170degrees, and cover.
  • The rabbit will now look after itself, the kitchen will start smelling like a night in Casablanca, and after an hour and a half or so your rabbit will be ready, tender and juicy.
  • Finally tip in the tin of chickpeas and they will heat as your rabbit rests for a little while.