- 4
Ingredients
- 4 SERVINGS
- Pot de Provence with Saffron-Scented Couscous
- Pour a chilled rose from Provence.
- Ingredients
- • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry
- • 2 or more tablespoons olive oil
- • Coarse salt and coarsely ground black pepper to taste
- • 1 large bulb fennel, trimmed and cut into strips (reserve fronds)
- • 1 large onion, cut in half lengthwise and sliced
- • 1/2 each red, orange, yellow, and green bell pepper, seeded and cut into strips (or use 1 red and 1 green pepper)
- • 2 tablespoons chopped garlic
- • 1/2 x 4-inch piece orange zest
- • 1 cup chicken stock
- • 1/4 cup pernod, Ricard, ouzo, or other anise-flavored liqueur
- • 1 (14 1/2 ounce) can diced tomatoes, drained
- • 1/2 cup imported black olives, pitted
- • 2 tablespoons reserved minced fennel fronds, plus fennel fronds, to garnish
- • Saffron-Scented Couscous (recipe follows)
Preparation
Step 1
1. Preheat oven to 350°F.
2. Heat 2 tablespoons oil in a large heavy casserole over medium-high heat until hot but not smoking. Add rabbit pieces and brown on both sides, about 4 minutes on each side. Do not crowd. If necessary sauté rabbit in batches. Remove pieces to a platter and season with salt and pepper.
3. Add fennel, onion, and peppers to casserole, along with a small amount of medium-high heat until onion is lightly browned, 6 to 8 minutes, stirring often. Add garlic, cook for 30 seconds, then stir in orange zest, stock, Pernod, and tomatoes. Bring to a boil.
4. Return to casserole, cover with a tight-fitting lid, and transfer to oven. Cook until rabbit is almost tender, 35 to 45 minutes. Stir in olives and minced fennel fronds, season with salt and pepper, and cook 10 to 15 minutes longer.
5. Prepare Saffron-Scented Couscous. Serve each plate with a mound of couscous topped by rabbit and sauce, garnished with small fennel fronds.
Ingredients for Saffron-Scented Couscous
• ¾ cup boiling water
• ¼ teaspoon saffron threads
• ¾ cup chicken stock
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt or pepper to taste
• 1 ½ cups couscous
• 2 teaspoons finely chopped flat leaf-parsley
Directions for Saffron-Scented Couscous
1. Combine boiling water and saffron in a small saucepan and let stand until saffron is softened. Add stock, olive oil, and salt, and bring liquid just to a boil.
2. Stir in couscous, cover pan, turn of heat, and allow to stand or 5 minutes. Uncover, stir in parsley, fluff with a fork, and serve.