Rabbit with leatherwood honey, saffron and celery – Gourmet Traveller

Ingredients

• 1½ tbsp olive oil
• 1 rabbit (about 1.4kg), cut into 8 pieces
• 1 onion, thinly sliced
• 750 ml (3 cups) chicken stock
• 200 gm (1 cup) dried chickpeas, soaked overnight in cold water, drained
• 1 tbsp leatherwood honey
• ½ tsp saffron threads, soaked in 1 tbsp warm water
• 3 celery stalks, cut into 5cm lengths