Spiced Rabbit Tagine with Peas and Carrots

Spiced Rabbit Tagine with Peas and Carrots
Photo by Scott Phillips


  • ½ cup finely chopped fresh cilantro
  • 1 small yellow onion, finely chopped
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, finely chopped
  • 2 Tbs. ras el hanout
  • 2 (2-½-lb. rabbits), cut into 8 pieces each
  • 6 long, slender carrots, trimmed, peeled, and sliced on the diagonal into 1-½-inch pieces
  • + 2 more ingredients
    • 2 cups frozen peas
    • Flaky sea salt (such as fleur de sel) and freshly ground black pepper

Put the rabbit in a large bowl. In a small bowl, stir the ras el hanout with 2-1/2 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 fo...

View full recipe at Fine Cooking


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