Moroccan inspired stewed rabbit

Posted on April 29, 2012


I adapted this recipe from an around the world cookbook I’ve had for years.  The original calls for chicken and honey, but I love changing up my proteins, so I’ve substituted the rabbit.  I also left out the honey and added some spice after deciding the original recipe was too sweet.  If you want it to be even more Moroccan, toss in some dried currants, golden raisins, or dried apricot.

1 whole rabbit cut into pieces

6-8 roma tomatoes, peeled and chopped*

1 medium onion minced

6 cloves garlic minced

1/2 tsp cinnamon

1 tsp ginger

1 tsp cayenne

1 tsp allspice

1/2 tsp cardamom

1/2 tsp coriander

salt and pepper to taste

1 cup almonds

1 Tbsp sesame seeds

Cut rabbit into quarters, or use rabbit pieces.  Season with salt and pepper.  Heat about 2 tbsp paleo friendly fat  in a large heavy saucepan.  Add minced onion and cook until they become translucent.  Add minced garlic and cook another 2-3 minutes.  Add rabbit, and cook about 5 minutes on each side until pieces begin to brown.  Add tomatoes and spices and stir to coat rabbit well.  Let mixture cook on medium until tomatoes begin to bubble.  Reduce heat, and allow to simmer with the lid on for about an hour, or until rabbit becomes tender, stirring occasionally.  Add almonds and allow to simmer another 30 minutes, then add sesame seeds and let heat through.  Place rabbit on a platter, and serve with your favorite paleo accompaniments like steamed veggies, salad or paleo bread.  Enjoy!

* The best way to peel tomatoes is to blanch them first.  Cut a shallow x in the end of each tomato.  Get some water boiling in a medium pot and add tomatoes, cooking for about 30 seconds.  Then remove tomatoes from boiling water and immediately add them to a bowl of ice water.  Starting at the x peel the skin off, and chop.


Posted in: Today's recipe