About This Dish
A rustic countryside tagine that showcases Morocco's pastoral cooking traditions. Rabbit is lean, tender, and takes beautifully to the slow-braising technique of the tagine. The meat is cooked with a mountain of caramelized onions and sweet raisins until everything melds into a harmonious, richly flavored dish. While less common in city restaurants, rabbit tagine remains a beloved staple in rural households where families raise their own rabbits. The dish has a delicate, refined flavor that surprises those who try it for the first time.
Ingredients
- 1 whole (about 1.2 kg) Rabbit, cut into pieces
- 4 large Onions, thinly sliced
- 150 g Golden raisins
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 3 tbsp Olive oil
- 2 tbsp Butter
- to taste Salt and pepper
- 1 cup Water
Instructions
- 1
Season rabbit pieces with salt, pepper, ginger, saffron, and cinnamon.
- 2
Heat olive oil and butter. Brown rabbit on all sides. Remove.
- 3
Add onions and cook on very low heat for 25 minutes until deeply caramelized.
- 4
Return rabbit, add water, cover, and simmer for 1 hour.
- 5
Add raisins and honey. Cook uncovered for 15 minutes until sauce is thick.
- 6
Serve garnished with a sprinkle of cinnamon.
Tips & Tricks
- Rabbit legs take longer than saddle pieces — add the saddle 20 minutes after the legs.
- If rabbit is unavailable, chicken works as a substitute with the same cooking times.
- The onions should be nearly dissolved into the sauce by serving time.