Peel the onions and garlic. Cut onions into wedges, garlic into slices. Cut off the skin and fat from the rabbit parts, season the meat pieces with salt and pepper. Heat 6 tbsp olive oil in a roasting pan and brown the rabbit pieces in it, remove. Sauté 4 tbsp olive oil, onions and garlic in the drippings until translucent. Add 1 tsp. sugar and sauté briefly. 2.
2. add sherry and cook open a little bit. Add almond kernels, saffron, raisins, 100 ml chicken stock (200 ml if circulating) and bay leaves. Put rabbit parts on top. Cook in an open oven on the 2nd rack from the bottom at 180 degrees (convection oven 160 degrees) for 50 minutes. After half an hour, add 100 ml chicken stock (200 ml convection oven) and drained chickpeas.
Clean tomatoes, cut into quarters, remove seeds and cut into cubes. Pluck parsley and chop coarsely. Stir everything in with the tomato puree 5 minutes before the end of cooking time. Season if necessary and serve with farmhouse bread.
Tip: If you don’t like raisins, simply omit them.