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Sweetly Spiced Rabbit Pilaf

From Statesboro Market2Go

<p>A super flavorful one-pot recipe that uses locally raised rabbit and farm fresh butternut squash. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 tablespoon Butter
1 tablespoon Olive oil
2 Onions (thinly sliced)
3 cloves Garlic (sliced)
Meat from the legs & loins of 2 rabbits
2 sticks Cinnamon
1 tablespoon Cumin seeds
1/2 teaspoon Chilli powder or hot paprika
250 grams Rice (well rinsed)
350 grams Butternut squash (peeled & sliced into half-moons)
85 grams Pitted prunes
400 Milliliters Chicken stock
Handful of mint
OR coriander
OR dill
2 tablespoons Toasted pine nuts
OR toasted flaked almonds
Plain yogurt
Pomegranate molasses
OR lemon juice

Step by Step Instructions
  1. Melt the butter and oil in a wide, lidded pan, then add the onions and garlic. Soften them for 5 minutes, then add the rabbit meat. Cook stirring for 5 minutes. Increase the heat, then add the cinnamon sticks, cumin seeds, and chili powder. Increase the heat a bit more and fry for 2 minutes. Remove the meat from the pan and set it aside.
  2. Put the rice, butternut squash, and prunes into the pan. Pour in the stock and add a little bit more chili powder/hot paprika. Bring the mixture to a simmer, then cover it at let it cook for 10 minutes. Return the meat to the pan and cook for 5 more minutes. Remove the pan from the heat and allow to cool for 10 minutes.
  3. Once the food has cooled somewhat, fluff the rice with a fork, add any additional seasoning you may care to, and gently stir in the fresh herbs and the nuts. Add a dollop of yogurt topped with a sprinkling of chili powder or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice to each portion.