Rabbit (or Chicken) with Olives and Artichoke Hearts
Rabbit (or Chicken) with Olives and Artichoke Hearts
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 and pepper
- 1 cup (250 ml) green olives packed in olive oil, drained, pitted
Instructions
- In a saucepan, gently cook the onion in the olive oil for about 5 minutes. Add and brown the meat pieces. Season with salt and pepper. Add the artichokes and prunes. Cook for 1 minute.
- Add the remaining ingredients except for the olives. Cover and simmer gently for about 1 hour or until the meat falls off the bone. Add the olives 10 minutes before the end of cooking.
- Adjust the seasoning.
Rabbit (or Chicken) with Olives and Artichoke Hearts