welcome to another one of a morocco more acro morocco taijin recipes today we're going to be
cooking a rabbit tagine to be honest i've never cooked rabbit i've never eaten a rabbit tagine
but we're gonna use some moroccan spice mixtures as well as moroccan cooking vessel the tajin
here we have some crushed up thyme turmeric ginger salt black pepper garlic and a bay leaf
we're gonna make a marshmallow which is like a marinade in morocco i'm gonna coat the rabbit and
we're gonna come back and check on it in half an hour come watch the rabbit get marinated add just
a little bit of water to make the spice mixture i want that to be a little more turmeric style
oh yeah we're going to let this be completely coated marinade rabbit confuses me because i
don't exactly know what parts of the rabbit these are you're covered in spices oh i forgot
to mention our bay leaf in here i think everybody saw it i don't know what it is what do you think
is that enough spices on there andrea yeah are you going to leave it to marinate yeah okay we'll see
you in half an hour for more surprises rumi is awake from her nap so i'm filming on my own now
i had originally intended to kind of sear my rabbit but i don't think marinating it
in water is going to help that so i'm going to just make my little bed of onions here
my bed of onions is complete i'll begin to put my rabbit on there hopefully i can fit
all this rabbit on there from a little guy here rabbit fits perfect let's assemble our veggies
remember the eyes eat first so make it pretty and with my leftover marinade i'm gonna coat these
veggies i'm gonna cover this up see it in a little bit
after half an hour cooking we're getting some bubble action
i'm not in panic mode yet so i'm going to let that just cook open no we're not
opening it today that's the game we're playing we want to see no not yet not until it's done
until it's done i didn't want to do it but i have to do it for losing precious juices
spoon is it did a great job not opening the tagine today it's been an hour and 20 minutes
still looking quite juicy i'm gonna add on some apricots buy our potatoes sweeten this thing up
i'm going to continue to let this cook because it's still quite juicy it's that time again
time rumi are you ready for the revelation revelation the reveal
wow looks like in morocco oh smells delicious i wish we could transfer the smell smells
really good right now yeah i agree okay
view just by the look of it 10 out of 10.
colorful juicy herbs yeah that's what you want from your tagine colors and juices and herbs
okay try it first yeah but i said then uh just for the way how it's presentation yeah
ladies try the tagine first oh matched for roomie she's excited for it romeo it's hot
blue
you like the touching remy
is it good oh no
a little sauce on there it's the best baby food huh mm-hmm how's the sauce delicious
is it good passes the roomy toast huh this is jeremy test definitely she wants to feed
herself so i'm i made a mistake by making a mashed potato i'm just gonna make i i yeah you gotta just
let it cool yeah i'm gonna make pieces you've tried the potato how is it good buttery soft
we just need to mix it with the oil that's in here but yeah i'm just gonna start here i guess i'm
gonna do it uh try to do it moroccan way i'm gonna get some bread and start in my corner i see a nice
piece of rabbit here which i think okay it's not tender enough i don't know it's black yeah
it's hard to make that rabbit tender
that's not terrible no it's done look it's definitely done over an hour and a half on there
try it try the rabbit don't burn yourself yeah it's definitely done is it good yeah
the sauce is yummy you have to mush everything together rabbit
bread potatoes oh and we have this i have a piece of apricot she might like that too
is apricot good it's very delicious don't forget we got some almonds on there too
it's apricot yummy roomy
yeah the face isn't convinced but it's a new for her so but she's going for more so
so i would say that's a yes
we like certain i was just thinking the the flies have arrived and so is our other guest
who likes to come and watch us eat we'll get a little treat for her too don't worry not your
typical moroccan bread but it's what we got today 89 cents at the whole fur let's try this tagine
yummy hmm
no we we gotta get into this rabbit that's what we came here for
i don't know how to make this rabbit more tender and i'm using a fork it's
a little bit of cheating see how this goes i know it's so hot i gotta wait
yeah you like it
very good more tender than i expected but we do have
a little case of tajin soup going on down here that is clearly tagine soup i like tajin soups
i'm soaking my rabbit into it i like mine a little bit richer
but it'll do
this is definitely my favorite rabbit no offense but i like this better than when
you cooked it last year i don't even remember what i cooked something in white wine sauce and
me i was cooking rabbit in a white wine sauce i think you mixed some things
got the cat there
bye-bye you gave her a big piece of rabbit it was mostly bone
mermaid just wants to see the cat she's doing her best to eat but she's distracted by her visitor
here's what the bottom of that tagine looks like
some nice browning on the onion and the rabbit oh yeah
so this ended up being one of our favorite tajins i would say i was really surprised because rabbit
isn't one of my favorite foods but this sauce here is amazing i think maybe the addition of thyme and
a bay leaf which is what i don't always put in a tagine made it extra delicious like the sauce
here really good maybe a little less water to make it just a bit richer the sauce andrea shakes her
head no she likes it uh any improvements tips are always appreciated and welcome that's how
we learn but i'd say better than the fishbowl tagine you agree yeah she agrees roomie agrees
you like it i would like to add a hot pop pepper on top next time get a little spice
uh what do you think andrea what would you do sear the rabbit so question for the viewers
should we sear the rabbit uh before putting it in taijin or no if you're gonna do that
you're gonna have to marinate the rabbit with oil and not water but that would also
solve my too much water conundrum which you don't agree with anyway so i mean if it's uh
saucy enough you know now we are like having leftover juice here that then that's fine
do you agree princess of venice andrea also said more potatoes yeah we had two little ones
carrots could be softer you also said yeah i don't know they are not super soft like baby
soft like i cannot like now it's gone split this apart and rumi's favorite are apricots
what's your favorite part of the tagine maria as you can see this was an amazing tagine
i welcome any tips or tricks for cooking a rabbit tagine as this is something i never
really experienced but would be open to trying and making again in the future