Rabbit (or Chicken) with Olives and Artichoke Hearts | RICARDO

Ingredients

• 1 large onion, sliced
• 3 tablespoons (45 ml) olive oil
• 1 rabbit, cut into pieces, with
• 7-8 artichoke hearts, ideally frozen or canned, rinsed and drained
• 6 pitted prunes, halved
• 2 cups (500 ml) chicken broth
• 1/2 teaspoon (2.5 ml) harissa
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) ground coriander
• Salt
• pepper
• 1 cup (250 ml) green olives packed in olive oil, drained, pitted