Rabbit Tagine with Prunes and Almonds - Gourmet Direct

Ingredients

• 1 teaspoon ground Cinnamon
• 1 teaspoon ground Ginger
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Black Pepper
• 1 1/4 teaspoons Salt
• 3 tablespoons plus 1/4 cup Olive Oil
• 1.5 kg NZ Rabbit pieces (Bone in) – could be a whole rabbit cut into 4-5 pieces or equivalent legs
• 1 tablespoon Butter
• 1 medium Red Onion, halved, then sliced thickly
• 1 Tbsp Verjuice or Port Wine to deglaze
• 4 Garlic Cloves, finely chopped
• 3 Tbsp chopped fresh Parsley
• 1/2 cup water
• 500mls Chicken Stock
• 2 Tbsp runny Honey
• 1 Cinnamon stick
• 1 cup Prunes (stone removed)
• 1 Cup Verjuice plus 100mls if marinating
• 1/3 cup slithered or whole Almonds