Rabbit Tajine (Potjie) with Waterblommetjie

 

Yields4 ServingsPrep Time30 minsCook Time1 hr

Ingredients
 8 rabbit hinds or portions
 2 onions, chopped
 2 pinches of saffron, infused in 1/2 cup of water
 2 sticks cinnamon
 1 handfull of raisins
 2 hands-full of dried apricots
 4 tsp honey
 1 big carrot
 1 ½ l chicken or rabbit stock
To be served with
 1 pack of waterblommetjie
 1 onion, chopped
 2 cloves garlic, choped
 1 lemon
 1 cup of chenin blanc
 grape seed oil
 salt and pepper to taste

Directions
1

In a big pot, pan fry the meat in grape seed oil on high heat. Add the onions. Cook for 5min on medium heat.

2

Add the cinnamon, raisins, apricots and saffron with its water. Cook for 5min on low heat.

3

Add the chicken stock, salt and pepper. Cover and cook for 1h30. Remove the meat from the sauce.

4

Remove half of the apricots and raisins. Put aside.

5

Add the honey to the rest of the sauce and blend it. Add the remained apricots and raisins. Warm up again.

6

Prepare couscous as instructed on the packaging.

7

Chop the waterblommetjie. Pan fry in grapeseed oil on medium heat for 5 min. Add the onion, garlic and the lemon juice. Cook for 5 min. Pour the wine and cook for 20min or until the veggies are cooked but still a bit crunchy.

8

Presentation of each plate: Make a circle of sauce in the plate. Place the couscous on top, then the waterblommetjie and a piece or two of rabbit. Decorate with raisins and apricots.

Note
9

Note: You can replace the safran and cinnamon by a mix of Moroccan homemade 5 spices mixture.(pepper, cinnamon and fennel-reduce them in powder in a mortar and reserve 1 tsp of each, 1 star anise, 1/2 tsp clove)

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Ingredients

Ingredients
 8 rabbit hinds or portions
 2 onions, chopped
 2 pinches of saffron, infused in 1/2 cup of water
 2 sticks cinnamon
 1 handfull of raisins
 2 hands-full of dried apricots
 4 tsp honey
 1 big carrot
 1 ½ l chicken or rabbit stock
To be served with
 1 pack of waterblommetjie
 1 onion, chopped
 2 cloves garlic, choped
 1 lemon
 1 cup of chenin blanc
 grape seed oil
 salt and pepper to taste

Directions

Directions
1

In a big pot, pan fry the meat in grape seed oil on high heat. Add the onions. Cook for 5min on medium heat.

2

Add the cinnamon, raisins, apricots and saffron with its water. Cook for 5min on low heat.

3

Add the chicken stock, salt and pepper. Cover and cook for 1h30. Remove the meat from the sauce.

4

Remove half of the apricots and raisins. Put aside.

5

Add the honey to the rest of the sauce and blend it. Add the remained apricots and raisins. Warm up again.

6

Prepare couscous as instructed on the packaging.

7

Chop the waterblommetjie. Pan fry in grapeseed oil on medium heat for 5 min. Add the onion, garlic and the lemon juice. Cook for 5 min. Pour the wine and cook for 20min or until the veggies are cooked but still a bit crunchy.

8

Presentation of each plate: Make a circle of sauce in the plate. Place the couscous on top, then the waterblommetjie and a piece or two of rabbit. Decorate with raisins and apricots.

Note
9

Note: You can replace the safran and cinnamon by a mix of Moroccan homemade 5 spices mixture.(pepper, cinnamon and fennel-reduce them in powder in a mortar and reserve 1 tsp of each, 1 star anise, 1/2 tsp clove)

Rabbit Tajine (Potjie) with Waterblommetjie

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