Here I have prepared it in a simple tagine redolent of flavours from my time in back street Moroccan markets. This recipe is scented lightly with saffron and I have used New Zealand apricots for their intense flavour, colour and gift of soaking up juices and gently falling into sweet mushiness that makes the thin sauce seem more substantial.

Ingredients

• 2 rabbits, jointed (see Cook’s Tip)
• 50 grams butter
• 2 onions, peeled and finely sliced
• 4 large cloves garlic, sliced or 4 tsp minced garlic
• 8-10 strands saffron
• 1 tsp each ground cinnamon, ginger, paprika and black pepper
• 3 cups chicken stock
• 20 dried New Zealand apricots
• 10-12 dried dates (not fresh)

Method

1. Brown the rabbit in the butter in a hot frying pan and set aside.
2. Add the onions and cook over a moderately high heat until the onions are lightly brown. Add the garlic, saffron, cinnamon, ginger, pepper and paprika and cook a further 1-2 minutes until fragrant.
3. Stir in the stock, apricots, dates and simmer 2 minutes before transferring to a casserole. Sit the rabbit pieces on top and cover.
4. Cook in a 160°C oven for 45 minutes or until tender. Do not overcook as the rabbit will be dry. Season with salt and pepper. Serve over couscous

Couscous

1. You require 2 times the amount of boiling water, or stock, to quick-cook cousous. Place into a bowl, season and allow to stand covered for 10 minutes so that it has fully absorbed all the liquid. Fluff with a fork, add a knob of butter and microwave for 2-3 minutes. Scent the couscous with finely sliced preserved lemons (see Cook's Tips) and (lemon) thyme.

Cooks Tips

- Jointing a rabbit is very similar to jointing a chicken. With a sharp knife, cut down either side of the thigh joint and, if wished, cut in half between the leg and thigh. Cut across the saddle (centre) to achieve 2 meaty portions. Cut down either side of the front leg joints - these pieces are very small but worth including. - Preserved lemons are available in good delicatessens and food stores.