Moroccan-style Coq au Vin

Ingredients

While the traditional French Coq au Vin is typically prepared with red wine, bacon, and mushrooms, our Moroccan adaptation infuses the dish with the vibrant flavors of North Africa. We replace the red wine with a fragrant blend of Moroccan spices, such as cumin, coriander, and cinnamon, and add a touch of sweetness with dried apricots. The result is a unique and exotic twist on the classic 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, finely chopped 2 onions, finely chopped
• 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 paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (75g) dried apricots 1/2 cup (75g) dried apricots
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the cumin, coriander, cinnamon, paprika, turmeric, ginger powder, salt, and black pepper. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the chicken broth and tomato sauce. Stir to combine.
5. 5.
   Add the dried apricots and lemon juice to the pot. Stir again.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Serve the Moroccan-style Coq au Vin hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried apricots — Soak the dried apricots in warm water for 10 minutes before adding them to the dish. This will help them rehydrate and become tender.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture overnight before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Serve the Moroccan-style Coq au Vin with couscous or crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables, such as carrots or bell peppers, to the stew for added color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Moroccan-style Coq au Vin in shallow bowls, allowing the aromatic sauce to mingle with the tender chicken. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation of this dish, sprinkle some toasted almond slices or pomegranate seeds over the top. The vibrant colors and crunchy texture will add visual appeal to your Moroccan-style Coq au Vin.