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Toledo Rabbit with Spices and Almonds

January 23, 2012

Conejo a la toledano: Rabbit with Toledo spices.

A delicious warming Winter dinner. Works well with chicken.

1 farmed rabbit, jointed
Olive oil
1 onion, sliced
3 garlic cloves, sliced
1/2 tsp cumin seeds
1 x 10cm cinnamon stick, broken in half
4 cloves
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp sweet smoked paprika
3 carrots, sliced
250ml white wine
1 tbsp clear honey
4 soft thyme sprigs
Leaves from 2 rosemary sprigs
500ml chicken stock
50g raisins
1-2 tbsp cider vinegar
Small handful of blanched almonds
Salt and pepper

Ask your butcher to joint the rabbit, you want the four legs and the saddle cut into three or four.

Season the rabbit pieces well.
Heat 4 tablespoons of olive oil in a large pan over a medium heat.
Add the rabbit pieces and sauté them for about 4 minutes on either side, until nicely browned.
Lift out of the pan and put on a plate.

Lower the heat and add the onion, garlic, cumin seeds, cinnamon, cloves, coriander, ginger and paprika to the pan.
Fry gently for 5 minutes.
Add the carrots and cook for a further 3 minutes.
Stir in the wine and simmer for a couple of minutes.
Return the rabbit pieces to the pan and add the honey, thyme, rosemary and stock.
Bring to the boil, cover and simmer gently for 45 minutes.
Uncover the rabbit and add the cider vinegar and raisins.
Increase the heat and simmer more vigorously for 15-20 minutes to reduce the sauce.
In a small frying pan toast the almonds and then chop them roughly.
Check the seasoning in the sauce and adjust to taste.

Serve the rabbit with brown rice and sprinkle the almonds over the top.

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