Moroccan · Tagines
Rabbit Tagine with Olives
Rabbit is a common rural Moroccan protein, and this tagine treats it much like chicken with preserved lemon and olives, though the leaner meat benefits from a slightly longer, gentler braise to stay tender rather than turning tough.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 1 whole rabbit, jointed
- 1/2 preserved lemon, sliced
- 120 g green olives
- 1 onion, grated
- 3 garlic cloves, crushed
- 1 tsp ginger, pinch saffron
- 3 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Brown the rabbit
Warm the oil and brown the rabbit pieces lightly, then add the onion, garlic, ginger, saffron and salt.
- 2
Braise
Add 300 ml water, cover, and simmer over low heat for 60–70 minutes until tender, checking that thinner pieces don't overcook.
- 3
Add olives and lemon
Stir in the preserved lemon and olives and cook uncovered for 10–15 minutes to reduce the sauce.
- 4
Finish
Scatter with chopped coriander.
- 5
Serve
Serve with bread or couscous.
Chef's tips
- Remove thinner leg pieces earlier if they finish cooking before the thicker saddle pieces, to avoid overcooking.
- Rinse the olives briefly to tame excess brine before adding.
Frequently asked questions
Does rabbit taste like chicken?
It's similar but slightly leaner and denser, with a subtly gamey note, and it takes well to the same spicing used in classic chicken tagines.