Peel the onions and cut them into small pieces. Skin garlic and crush in a mortar. Rinse and chop parsley and coriander.
Cut lemon peel into strips. Set aside.
In a large casserole, roast rabbit pieces in butter until golden brown. Add onions and brown as well. Add spices and about 1 quart of water. Mix everything well and do 35 min over medium heat. Then add lemon strips and chopped kitchen herbs. Taste and season if necessary. Make another 15 min.
Bring to table hot in a tajine cooking pot.
Serve with wild long grain rice – Country : Morocco – Wine : Gris de Boulaouane – Duration : 01 h 15 min – Cooking time : 0 h 50 min – Preparation time. : 25 min – Difficulty : Easy – Price : Medium
Our tip : As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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