Rabbit Tajine

Ingredients

• 1 can saffron threads
• 3 onions
• 1 bunch coriander leaves
• 1 tsp freshly grated ginger
• 4 rabbit legs
• 5 tbsp walnut oil
• 3 cinnamon sticks
• Salt
• 0.5 tsp ground cumin
• black pepper (ground)
• 250 ml vegetable broth (instant)
• 8 small potatoes
• apricots (8 dried each)
• plums (8 dried each)
• 50 g crumbled blue cheese
• 2 tbsp almond slivers

Instructions

1. 1.

   Stir saffron with 100 ml warm water. Peel and finely chop onions. Wash coriander and tie into a bundle. Rinse rabbit legs, pat dry, and cut into 8 pieces. Heat oil in a large stew pot or tajine. Brown rabbit pieces all sides. Add onions and ginger, sauté until translucent. Add cinnamon sticks, saffron mixture, salt, cumin, pepper, and coriander bundle; pour in broth, cover and simmer for about 45 minutes. Remove coriander and cinnamon.

2. 2.

   Meanwhile peel potatoes and roughly chop them. Add potatoes to the rabbit 20 minutes before cooking ends, add dried fruits 10 minutes before finishing, season as desired. Sprinkle with blue cheese and almonds and serve.