Molokhia with Rabbit

Ingredients

• 2 lb rabbit
• 1 lb molokhia leaves
• 1 medium onion
• 3 tbsp tomato paste
• 4 cloves garlic
• ½ cup peanuts
• ¼ cup mint leaves
• 3 tbsp olive oil

Instructions

1. 1

   Season the 2 lb rabbit pieces with salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high and brown the rabbit on all sides until golden, about 8 minutes. Remove and set aside.

2. 2

   In the same pot, add 1 sliced onion and cook over medium until soft and translucent, about 5 minutes. Stir in 3 tbsp tomato paste and 4 minced garlic cloves, cooking until fragrant, about 1 minute.

3. 3

   Return the rabbit to the pot and add 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until the rabbit is tender, about 30 minutes.

4. 4

   Stir in the 1 lb molokhia leaves and cook until wilted and the stew thickens slightly, about 5 minutes. Season with salt and pepper to taste.

5. 5

   In a small skillet, heat the remaining 1 tbsp olive oil over medium and toast the 0.5 cup peanuts until golden and fragrant, about 3 minutes.

6. 6

   Serve the stew hot, topped with the toasted peanuts and 0.25 cup fresh mint leaves.

7. 7

   Optional: add a pinch of ground coriander or cumin with the garlic for extra warmth.

Tools you’ll need

• large pot
• skillet
• knife
• cutting board
• wooden spoon

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min