The single-pot cooking method allows flavours to blend, so the rabbit, celery and chickpeas in this dish absorb the saffron and are sweetened by the distinct flavour of leatherwood honey. You’ll need to begin this recipe a day ahead.
- 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
- 1Preheat oven to 150C. Heat oil in a large flameproof casserole over medium heat. Add rabbit and sauté, turning often until golden brown (3-4 minutes). Transfer to a plate and set aside. Add onion to casserole and cook over low heat until just starting to caramelise (8-10 minutes). Add stock, chickpeas, honey, saffron and its liquid and rabbit, increase heat to high and bring to the boil. Cover, transfer to oven and cook for 1 hour. Add celery and cook until celery is tender (25-30 minutes).
- 2Divide rabbit among plates, ladle over celery, chickpeas and braising liquid and serve.
Drink Suggestion: Viognier. Drink suggestion by Max Allen
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