2 rabbit leg 160 g Spinach 2 garlic clove 30 g Bread 100 mL White wine 20 g raisins 3 tablespoon Coriander leaves 0.1 g Saffron 1 tablespoon blanched almonds 3 pinch Cumin seeds 60 mL Olive oil 2 pinch Salt 2 pinch Pepper In a casserole, brown the rabbit for 10 minutes, in olive oil. Add salt and pepper. In the meantime, heat 1 tablespoon of oil in a frying pan, roast the almonds until golden and set aside. Roast the cumin seeds and set aside. Fry the crushed garlic, add the chopped coriander and set aside. Add a little oil and fry the bread on both sides. In a thick bowl, crush together bread, saffron, almonds, cumin, garlic and coriander, and then add the white wine. Mix and cover the rabbit legs in this paste. Add 200 ml of water or bouillon, cover the casserole and cook over low heat for 30 minutes turning halfway through cooking time. In the meantime, put the spinach, a little oil and the raisins in a frying pan and cook over medium heat while stirring until the spinach loses all water. Serve the spinach with raisins alongside the rabbit with coriander and saffron. Consider taking up a physical activity that you enjoy: you will be more willing to stick to it.