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Rabbit in Coconut Milk
(recipe, Jenni Fleetwood & Marina Filippelli)
This unusual dish comes from Colombia. The rabbit is stewed in a lightly spiced tomato sauce, and when it is almost ready, coconut milk is stirred in to enrich the sauce.
- 1 rabbit, cut into 8 pieces (ask your butcher to do this for you)
- 3 garlic cloves, crushed
- ¼ tsp. paprika
- ¼ tsp. ground cumin
- 3 Tbsp. olive oil
- 1 large onion, thinly sliced
- 1 bay leaf
- 1 can (14 ounces) plum tomatoes, drained and roughly chopped
- ⅔ cup chicken stock
- 1 cup coconut milk
- Salt and freshly ground black pepper
- White rice or boiled potatoes, for serving
- Wash the rabbit under cold water, then pat the pieces dry. Combine the garlic, paprika, and cumin in a bowl, and rub the mixture all over the rabbit. Cover with plastic wrap and leave to marinate for 1 hour or overnight in the refrigerator.
- Heat the oil in a pan, add the onion slices, and cook for 5 minutes, until tender. Remove the onion with a slotted spoon and set aside.
- Add the rabbit to the oil remaining in the pan, season, and cook until golden. Do this over a very low heat to avoid burning the spices.
- Return the onion slices to the pan and add the bay leaf. Stir in the tomatoes and stock and bring to a boil. Lower the heat, cover, and simmer for 45 minutes.
- Stir in the coconut milk. Continue to simmer, uncovered, for a further 15 minutes, until the rabbit is tender and the sauce has thickened. Serve immediately, with white rice or boiled potatoes.
Variation: This dish is often made with chicken rather than rabbit. The ingredients remain the same, but the cooking time should be reduced by 15 minutes.