1 rabbit cut into 8 pieces
3 garlic cloves crushed
¼ tsp paprika
¼ tsp ground cumin
3 tbsp olive oil
1 large onion
1 bay leaf
14 oz can plum tomatoes drained and roughly chopped
2/3 cup chicken stock
1 cup coconut milk
Salt and ground black pepper
White rice or boiled potatoes to serve
Wash the rabbit under cold water, then pat the pieces dry with kitchen paper. Combine the garlic, paprika, and cumin in a bowl and rub the mixture all over the rabbit. Cover with plastic wrap and leave to marinate for 1 hour or overnight in the refrigerator.
Heat the oil in a pan, add the onion slices and cook for 5 minutes until tender. Remove the onion with a slotted spoon and set aside.
Add the rabbit to the oil remaining in the pan, season and cook until golden. Do this over very low heat to avoid burning the spices.
Return the onion slices to the pan and add the bay leaf. Stir in the tomatoes and stock and bring to the boil. Lower the heat, cover and simmer for 45 minutes.
Stir in the coconut milk. Continue to simmer, uncovered, for a further 15 minutes until the rabbit is tender and the sauce has thickened. Service immediately with white rice or boiled potatoes.
Recipe from Wind Dancer Ranch