![Coq au Vin Adapted to Arab Cuisine](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/coq-au-vin--arab-cuisine--395540f2-7710-48fc-b98b-93252fd6eb8b.png)
Recipe
Coq au Vin Adapted to Arab Cuisine
Saffron-infused Chicken Stew: A Fusion of French and Arab Flavors
4.8 out of 5
In the rich tapestry of Arab cuisine, this adapted Coq au Vin recipe brings together the best of French and Arab flavors. Succulent chicken is simmered in a fragrant saffron-infused broth, creating a hearty and comforting stew that is sure to delight your taste buds. Get ready to embark on a culinary journey that combines the elegance of French cuisine with the vibrant spices of Arab cooking.
Metadata
Preparation time
20 minutes
Cooking time
1 hour
Total time
1 hour and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Halal, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
None
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
Ingredients
While the original Coq au Vin is traditionally prepared with red wine, this Arab-inspired adaptation replaces it with a blend of aromatic spices and saffron-infused broth. The dish also incorporates flavors commonly found in Arab cuisine, such as cumin, coriander, and cinnamon, to create a unique fusion of French and Arab flavors. Additionally, the traditional pearl onions are substituted with caramelized onions, adding a touch of sweetness to the dish. We alse have the original recipe for Coq au vin, so you can check it out.
-
1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
-
2 tablespoons olive oil 2 tablespoons olive oil
-
2 onions, thinly sliced 2 onions, thinly sliced
-
4 cloves of garlic, minced 4 cloves of garlic, minced
-
2 teaspoons ground cumin 2 teaspoons ground cumin
-
2 teaspoons ground coriander 2 teaspoons ground coriander
-
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
-
1 teaspoon saffron threads, soaked in 2 tablespoons warm water 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
-
4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
-
1 cup (240 ml) tomato puree 1 cup (240 ml) tomato puree
-
1 tablespoon honey 1 tablespoon honey
-
Salt and pepper, to taste Salt and pepper, to taste
-
Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 25g, 6g
- Carbohydrates (total, sugars): 10g, 5g
- Protein: 45g
- Fiber: 2g
- Salt: 1.5g
Preparation
-
1.Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
-
2.Add the minced garlic, ground cumin, ground coriander, and ground cinnamon to the pot. Cook for 1-2 minutes, until fragrant.
-
3.Add the chicken pieces to the pot and brown them on all sides.
-
4.Pour in the saffron-infused water, chicken broth, and tomato puree. Stir in the honey and season with salt and pepper.
-
5.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the chicken is tender and cooked through.
-
6.Taste and adjust the seasoning if needed.
-
7.Serve the saffron-infused chicken stew hot, garnished with fresh parsley.
Treat your ingredients with care...
- Saffron — Soak the saffron threads in warm water for at least 10 minutes before using to release their vibrant color and aroma.
- Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
- Chicken — For the best results, use bone-in chicken pieces as they add more flavor to the stew.
Tips & Tricks
- For a richer flavor, marinate the chicken in the spice mixture for a few hours before cooking.
- If you prefer a thicker stew, you can add a tablespoon of flour to the caramelized onions before adding the spices.
- Serve the saffron-infused chicken stew with warm Arabic bread or rice to soak up the delicious sauce.
- Feel free to add your favorite vegetables, such as carrots or potatoes, to the stew for added texture and flavor.
- Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
Serving advice
Serve the saffron-infused chicken stew in deep bowls, accompanied by Arabic bread or steamed rice. Garnish with fresh parsley for a pop of color and freshness.
Presentation advice
To elevate the presentation, sprinkle a pinch of saffron threads on top of the stew just before serving. The vibrant yellow strands will add a touch of elegance to the dish.
More recipes...
For Coq au vin » Browse all
For French cuisine » Browse all
More French cuisine dishes » Browse all
![Gâche Vendéenne](https://ik.imagekit.io/human/tr:w-400,dpr-auto/no-image-empty-plate.png)
Gâche Vendéenne
Gache Vendee
Gâche Vendéenne is a traditional French sweet bread that originated in the Vendée region of France. It is perfect for breakfast or as a snack. The...
![Canapés Cabillaud](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/canapes-cabillaud--2ee04f72-71dc-4dfa-b019-f1314a50ce04.png)
Canapés Cabillaud
Cod Appetizers
Canapés Cabillaud is a French dish made from cod that has been poached in a flavorful broth before being served on small pieces of bread or toast.
![Béchamel sauce](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/bechamel-sauce--67ddad7e-97a6-46a9-b780-422fb2fb1ab2.png)
Béchamel sauce
Béchamel sauce is a classic French sauce made from butter, flour, and milk. It is a versatile sauce that can be used in a variety of dishes.