Saffron and preserved lemon rabbit tagine from Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara (page 141) by John Gregory-Smith

  • saffron threads
  • bay leaves
  • ground cumin
  • garlic
  • ground ginger
  • parsley
  • ras el hanout
  • preserved lemons
  • chicken stock
  • rabbit

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 2-2.5 hours.

  • Frogcake on September 23, 2018

    A lovely tagine that I would make again. Mine simmered slow and low for 2.5 hours. I added vegetables to the tagine including a few sliced carrots, leek, red peppers, and eggplants. Can use chicken in place of rabbit, reducing simmering time accordingly to 1.5 hours.

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