Sesame Rabbit Tajine

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Ingredients

Serves 4

• 4 rabbit thighs
• 5 large (1 kg) tomatoes
• 3 finely chopped shallots
• 3 sliced carrots
• 1 stick celery, cut into 1/3 " (1 cm) pieces
• 1 clove chopped garlic
• 6 basil leaves
• 6 sage leaves
• 2 tbsp acacia honey
• 1 glass chicken stock
• 1 sprig thyme
• 1 tbsp pine nuts
• 1 tbsp sesame seeds
• 1 tsp Espelette pepper
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 saffron strand
• 2/5 cup (10 cl) extra virgin olive oil
• Salt, pepper

Preparation

• Blanch the tomatoes by plunging them into a pan of boiling water for 30 seconds. Take out the tomatoes, then peel, deseed and crush them
• Heat up half of the olive oil in a saucepan over a high heat
• Gently fry the tomatoes and let them reduce for 4 minutes
• Add the honey and cinnamon
• Reduce while stirring until the mixture is dry and almost caramelized
• Heat up the rest of the olive oil in the tajine (or Dutch oven) over a medium heat
• Fry the chopped shallots for 4 minutes until they become transparent
• Stir well, and then add the garlic, saffron, paprika and Espelette pepper
• Next, add the rabbit thighs, and stir them well into the shallot and spice mix
• Add the celery, carrots, thyme and sage
• Add the glass of stock and stir through well
• Cover the dish and let it cook over a low heat for 1 hour
• Add the tomato and honey confit, and mix well
• Add salt and pepper to taste
• Cook for a further 15 minutes
• Toast the sesame seeds and pine nuts in a very hot frying pan for 3 minutes.
• The seeds and nuts should be nicely browned
• Before serving, sprinkle the dish with the toasted seeds, and then sprinkle the finely chopped basil leaves on top.

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