Divide the rabbit into portion-sized pieces. Fry the onions with the oil until golden, add the bay leaf spice.
Add the tomatoes and the rabbit pieces and simmer gently.
While the rabbit is simmering, crush the garlic cloves in their skins with a kitchen knife and mix them together with the parsley and the roasted almond kernels with half of the water in a hand mixer, not too small. Pour to the rabbit.
Briefly heat the pepper and the peanuts, as well as the dried plums in a saucepan with the remaining water and add to the rabbit form. Bring to the boil and continue to simmer over medium heat for 15 minutes, season and serve immediately. Serve with crusty baguette and a light rose.
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