📝 About This Recipe
This exquisite tagine is a masterclass in the 'M'qualli' style of Moroccan cooking, where succulent rabbit is braised into submission alongside a mountain of caramelized onions and plump golden raisins. The lean, gamey notes of the rabbit are perfectly balanced by the floral aroma of saffron and the warm hum of ginger and cinnamon. It is a celebratory dish from the imperial cities, offering a sophisticated interplay of sweet and savory that defines the heart of Maghrebi soul food.
🥗 Ingredients
The Rabbit & Marinade
- 2.5 - 3 lbs Rabbit (cleaned and cut into 6-8 serving pieces)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Ground Ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon White Pepper
- 1 generous pinch Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1.5 teaspoons Salt (or to taste)
The Aromatics & Sweetness
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 cloves Garlic (finely minced)
- 1 large Cinnamon Stick (broken in half)
- 3/4 cup Golden Raisins (Sultanas) (soaked in warm water for 15 mins then drained)
- 1 tablespoon Honey (high quality wildflower or orange blossom)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1.5 cups Water or Chicken Stock (as needed for braising)
For Garnish
- 1/2 cup Blanched Almonds (fried in a little oil until golden)
- 1 teaspoon Sesame Seeds (toasted)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, ginger, turmeric, white pepper, salt, and the saffron water. Toss the rabbit pieces in this marinade until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
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2
Place a traditional clay tagine or a heavy-bottomed Dutch oven over medium-low heat. Add a splash of oil. Once warm, sear the rabbit pieces in batches until lightly browned on all sides. Remove the rabbit and set aside on a plate.
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3
In the same pot, add the sliced onions and a pinch of salt. Cook over medium heat for about 8-10 minutes, stirring frequently, until they become soft and translucent.
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4
Stir in the minced garlic and the cinnamon stick, cooking for another 2 minutes until the garlic is fragrant but not browned.
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5
Arrange the rabbit pieces back into the pot, nestling them into the bed of onions. If using a tagine, pile the onions toward the center to create a 'mound' over the meat.
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6
Pour in the water or chicken stock until it reaches about halfway up the sides of the rabbit pieces. Bring to a very gentle simmer.
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7
Cover the tagine or pot tightly. Reduce the heat to the lowest setting. Let it braise undisturbed for 60 minutes. Check occasionally to ensure there is still liquid; add a splash more water if it looks dry.
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8
After an hour, the rabbit should be tender. Gently stir in the drained raisins, honey, chopped cilantro, and parsley.
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9
Cover and cook for another 15-20 minutes. This allows the raisins to plump up and the sauce to thicken into a rich, syrupy consistency (the 'sharmoula').
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10
Taste the sauce. Adjust the seasoning with more salt or a drizzle of honey if you prefer a sweeter profile.
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11
Remove the cinnamon stick. Increase the heat for 2-3 minutes if the sauce needs further reduction; it should coat the back of a spoon.
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12
Garnish generously with the fried golden almonds and toasted sesame seeds for a necessary crunch.
💡 Chef's Tips
If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Don't rush the onions; their natural sugars provide the depth of flavor that balances the lean rabbit meat. Rabbit is very lean and can dry out if boiled; ensure the heat is at a 'lazy' simmer, never a rolling boil. For the best flavor, use high-quality saffron threads rather than powder—the floral notes are much more pronounced. If you find rabbit too gamey, soak the pieces in milk for an hour before marinating to mellow the flavor.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz bread to soak up every drop of the golden sauce. A side of fluffy couscous steamed with a little butter and orange blossom water pairs beautifully. Accompany with a crisp Moroccan carrot and orange salad to provide a refreshing acidic contrast. Pour a glass of hot Moroccan Mint Tea after the meal to aid digestion and complement the honeyed flavors. A side of spicy Harissa can be offered for those who want to add a heat kick to the sweet-savory profile.