This dish is of Moroccan origin and its name is given a cooking instrument widely used in this country: the tajine or tajÃn. This clay casserole has a cone -shaped lid that serves to condense the cooking vapor, thus concentrating all the aromas and flavors of the plate. Although the traditional tajine is from lamb, this easy recipe explains step by step a variation made with rabbit. If you like Moroccan gastronomy, cheer up and enjoy rabbit meat cooking it in a new and exotic way.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make rabbit tajine: |
| 1 Rabbit unit 200 grams of plum passes 2 units of cinnamon in branch 1½ liters of vegetable broth 1 onion unit 2 cloves of garlic 1 pinch of saffron or food coloring 1 tablespoon of honey 50 50 grams of roasted almond 1 pinch of cumin seeds |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, traditional Morocco recipe |
Ingredients to make rabbit tajine:
1. The first step to prepare this easy recipe will be to chop the rabbit. Eliminate as much fat as possible. Once chopped, enter the meat pieces into the traditional tajine, if you do not have you can use any casserole with a lid.
2. Next, add the saffron, cinnamon and broth along with garlic and onion, finely chopped. You can use an already prepared broth or do it homemade following this other recipe. Take the fire until it boils and then let cook over medium heat for about 15 minutes.
3. Finally add plums and honey. Stir softly until all the ingredients are integrated and let everything cook over medium heat until the rabbit meat is easily detached from the bone. This can take another 15 minutes. Try the broth and correct the seasoning if necessary.
4. If the rabbit tajine is left with a lot of liquid or very broth, you can rectify the texture by adding some cornstarch, previously diluted in a little of the same broth, to prevent lumps from forming.
5. Serve the hot rabbit tajine and decorate with the roasted cumin seeds and whole almonds. Accompany this variation of the traditional dish of Morocco with other typical such as Arabic rice or couscous.
