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萨拉·詹金斯（Sara Jenkins）根据丈夫对摩洛哥祖母的烹饪的记忆，创建了这个食谱。她将菜与Ras El Hanout一起播放，这是一种摩洛哥美食中经常使用的令人愉悦的香料混合物。如果您有Terra-Cotta Tagine，请在这里使用；它将为菜肴赋予一种微妙的泥土味。否则，荷兰烤箱或重型锅效果很好。
Remove the rabbit from the refrigerator and let it sit at room temperature for 20 minutes. Heat a flameproof terra-cotta tagine, an 8-quart Dutch oven, or other heavy-duty pot over high heat. Peel back an edge of the plastic from the bowl and use the plastic to hold the rabbit back while you pour the oil from the bowl into the pot. Once the oil is hot, add half of the rabbit (about 8 pieces) meaty side down and cook until golden-brown, 3 to 5 minutes. Flip and cook until the other side is golden, about 3 minutes more. Transfer the rabbit to a rimmed baking sheet and repeat with the remaining rabbit pieces.
将热量降低至中等，并添加剩余的2汤匙。橄榄油到锅中。加入洋葱，大蒜和1/4茶匙。盐和煮熟，偶尔用木勺搅拌，直到洋葱变软3至4分钟。
加入1/2杯水，搅拌以从锅底刮擦所有褐色碎片。加入兔子和胡萝卜，覆盖，将热量降低至低，然后煮30分钟。卸下盖子并重新排列兔子碎片，使锅底的那些现在在顶部。如果锅看起来很干，请加1/4杯水。盖上煮熟，直到兔子非常嫩，再增加30分钟。搅拌豌豆和香菜，将热量增加到培养基，然后慢火煮5分钟。立即服务。
与烤土豆或新鲜的硬皮面包一起食用。
将整个鸡肉切成8或10件是兔子的良好替身。
这很无聊，没有味道。对于Ras El Hanout进行了特别的旅行，它的调味料还不够。
The flavors are delicious! The only reason I'm giving this 4 stars instead of 5 is the rabbit was a bit tough when cooked as directed. We used the rabbit my husband brought back from a recent hunting trip. After simmering for 60 minutes it was still not tender - I extended the cooking time for another 15 minutes but was worried about the carrots becoming mushy. I will definitely make it again though, next time will braise the rabbit on its own for 45 minutes or so, then add carrots and continue the recipe from there. Leftovers were gobbled up the next day and even my 10-month-old loved the flavor of the peas and carrots.
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