- 1 RABBIT, cut in pieces
- 4 BAY LEAVES
- 50 GRAM DRIED PRUNES, soaked
- 4 TBSP VINEGAR
- 1 ONION, chopped
- 4 SLICES SPICE CAKE, cut in pieces
- 500 GRAM POTATOES, peeled and quartered
- 2 APPLES, peeled and cut
|
|
- 600 GRAM CHICKEN BREAST
- JUICE AND RIND OF 1 LEMON
- 6 CLOVES OF GARLIC, mashed
- 8 TBSP OLIVE OIL
- 1/2 TSP CAYENNE PEPPER
- 500 GRAM POTATOES, quartered
- HANDFUL BASIL LEAVES, cut
|
Fry the rabbit parts brown on all sides and take
them out of the pan. Stir fry the onion 3 minutes. Add the rabbit, the
vinegar, the bay leaves and 2 cups of water. Bring to the boil and simmer
for half an hour. Add the prunes and simmer 10 minutes more. Add the
spice cake. In the meantime, cook the potatoes 10 minutes, add the apples
and cook 10 minutes more. Put the rabbit on a large plate, with the
sauce on top and arrange the apple potato mixture around it.
This dish was typically served on
First Christmas Day.
|
Mix the olive oil with the lemon juice and rind,
cayenne pepper, garlic and pepper and salt. Marinate the chicken overnight
in half of this mixture. Put the chicken in an oven dish and pour the
rest of the marinade on top. Cook the potatoes 10 minutes and arrange
them around the chicken. Bake half an hour in the oven at 180 degrees
Celsius. Sprinkle with basil leaves.
On the 9th of
February, St. Maron's
Day is celebrated in Lebanon,
a good day to eat tabouleh. Click on
culinary calendar for more links
between cooking and celebration.
|
