Rabbit Tajine

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 14.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 96.0 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Rabbit Tajine calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    2 (2-1/2-lb. rabbits), cut into 8 pieces each
    2 Tbs. ras el hanout
    sea salt and freshly ground black pepper
    1/4 cup plus 2 Tbs. extra-virgin olive oil
    1 small onion, finely chopped
    2 medium cloves garlic, finely chopped
    6 med carrots, peeled, and sliced
    2 cups frozen peas
    1/2 cup finely chopped fresh cilantro

    Note category is under poultry as they do not give you a choice of other!!


Put the rabbit in a large bowl. In a small bowl, stir the ras el hanout with 1 tsp. salt and 1-1/2 tsp. pepper; then sprinkle it all over the rabbit. Pour 1/4 cup of the olive oil over the rabbit and turn the pieces to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
Remove the rabbit from the refrigerator and let it sit at room temperature for 20 minutes. Heat a flameproof terra-cotta tagine, an 8-quart Dutch oven, or other heavy-duty pot over high heat. Peel back an edge of the plastic from the bowl and use the plastic to hold the rabbit back while you pour the oil from the bowl into the pot. Once the oil is hot, add half of the rabbit (about 8 pieces) meaty side down and cook until golden-brown, 3 to 5 minutes. Flip and cook until the other side is golden, about 3 minutes more. Transfer the rabbit to a Large tajine or casserole and repeat with the remaining rabbit pieces.
Reduce the heat to medium and add the remaining 2 Tbs. olive oil to the pot. Add the onion, garlic, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the onion is soft, 3 to 4 minutes.
Add 1/2 cup water and stir to scrape up any browned bits from the bottom of the pot. Pour over the rabbit add carrots, cover, put into oven at 180C until boiling then reduce to 150C. Add more liquid if necessary. I used stock made form the head and lizard of the rabbit. Cover and simmer until the rabbit is very tender, I find at least 4 hours. Cook the frozen peas when the casserole is ready and add to the casserole at the last minute stir in well with the cilantro. Serve immediately with potatoes, rice or couscous.

Serving Size: 6 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user DIANES356.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.