Rabbit in sour sauce
Garlic lemon chicken
- 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
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.
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