{"id":6155,"date":"2014-11-04T13:15:45","date_gmt":"2014-11-04T13:15:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6155"},"modified":"2014-10-31T13:29:38","modified_gmt":"2014-10-31T13:29:38","slug":"canejo-nach-kaba-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/04\/canejo-nach-kaba-art\/","title":{"rendered":"Canejo nach Kaba Art"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Kaninchen a 2 kg in Teilen (alternativ Gefl\u00fcgel)
\nSalz
\nSchwarzer Pfeffer (frisch gemahlen)
\n85 g Getrocknete Chile pasilla oder anchos
\n10 Knoblauchzehen
\n1 gro\u00dfe Fleischtomate
\n1 Bund Glatte Petersilie
\n1 EL Essig
\n1\/4 TL Zimtpulver
\n1 TL Kreuzk\u00fcmmel
\n1 Prise Koriander gemahlen
\n2 Riegel Schokolade (Lindt oder Poulain 85%)
\n1 EL Sesam (ger\u00f6stet)<\/p>\n

Zubereitung<\/strong>
\nChilis aufschlitzen Kerne entfernen, Tomate \u00fcberbr\u00fchen, abziehen hacken, Petersilienbl\u00e4tter abzupfen grob hacken, Knoblauch hacken.
\nChili und Knoblauch in einer Pfanne mit \u00d6l r\u00f6sten (bei mittlerer Hitze 5 min). Tomatenst\u00fccke, H\u00e4lfte der Petersilie, Essig, Zimt, Koriander,
\nK\u00fcmmel, Salz, Pfeffer hinzuf\u00fcgen kurz mitschmoren. Die Mischung im Mixer p\u00fcrieren. P\u00fcree \u00fcber die Kaninchenteile geben und ein paar Stunden marinieren. Anschlie\u00dfend Kaninchenteile und Marinade in einem Br\u00e4ter in \u00d6l kurz anheizen. Petersilie (1 El zur\u00fcckbehalten)und 1\/4 l Wasser hinzur\u00fchren. Br\u00e4ter schlie\u00dfen und im Ofen (Gas 3\/E-190 Grad) 45 Minuten schmoren. Schokolade fein reiben und unter den Sud r\u00fchren. Anrichten
\nmit Petersilie und Sesam \u00fcberstreuseln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Kaninchen a 2 kg in Teilen (alternativ Gefl\u00fcgel) Salz Schwarzer Pfeffer (frisch gemahlen) 85 g Getrocknete Chile pasilla oder anchos 10 Knoblauchzehen 1 gro\u00dfe Fleischtomate 1 Bund Glatte Petersilie 1 EL Essig 1\/4 TL Zimtpulver 1 TL Kreuzk\u00fcmmel 1 Prise Koriander gemahlen 2 Riegel Schokolade (Lindt oder Poulain 85%) 1 EL Sesam (ger\u00f6stet) … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,254],"tags":[609],"class_list":["post-6155","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-wild","tag-kaninchen","item-wrap"],"yoast_head":"\nCanejo nach Kaba Art<\/title>\n<meta name=\"description\" content=\"Kaninchen auf mexikanische Art\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/04\/canejo-nach-kaba-art\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Canejo nach Kaba Art\" \/>\n<meta property=\"og:description\" content=\"Kaninchen auf mexikanische Art\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/11\/04\/canejo-nach-kaba-art\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-11-04T13:15:45+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Canejo nach Kaba Art\",\"datePublished\":\"2014-11-04T13:15:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/\"},\"wordCount\":164,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Kaninchen\"],\"articleSection\":[\"Hauptgerichte\",\"Wild\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/\",\"name\":\"Canejo nach Kaba Art\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-11-04T13:15:45+00:00\",\"description\":\"Kaninchen auf mexikanische Art\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/11\\\/04\\\/canejo-nach-kaba-art\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Canejo nach Kaba Art\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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