Rinse the rabbit and cut it into pieces. Remove the pork rind from the bacon, cut into fine cubes, peel the garlic. Heat the oil in a large frying pan, fry the bacon in it, then brown the rabbit pieces in portions on all sides at a high temperature. Remove and set aside. In the remaining fat, fry the onion cubes until golden brown, squeeze out the garlic, add and fry briefly. Add the rabbit parts to the frying pan again, season with salt and season with pepper. Rinse the fresh thyme and marjoram, pluck off the leaves and add with the parsley and bay spice. Pour the chicken soup, let it boil, then simmer the meat at low temperature with the lid closed for about 1 hour. In the meantime, rinse, seed and finely chop the chili peppers. Be careful not to bring your hands to your eyes! Coarsely grind the chilies with the peanuts (1), nutmeg, cinnamon and the cooking liquid in a blitz chopper. Add the puree to the meat about 15 minutes before the end of the cooking time. Sprinkle meat with remaining nuts (2) and serve with long-grain rice.
Cook chicken or possibly pork.
Our tip: Use bacon with a fine, smoky note!
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