Coq au Vin Adapted to Arab Cuisine

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. 1.
   Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
2. 2.
   Add the minced garlic, ground cumin, ground coriander, and ground cinnamon to the pot. Cook for 1-2 minutes, until fragrant.
3. 3.
   Add the chicken pieces to the pot and brown them on all sides.
4. 4.
   Pour in the saffron-infused water, chicken broth, and tomato puree. Stir in the honey and season with salt and pepper.
5. 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. 6.
   Taste and adjust the seasoning if needed.
7. 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.