Djiboutian-style Chicken in Yellow Wine Sauce

Ingredients

In this adaptation, the traditional French Coq au vin jaune is transformed into a Djiboutian-style dish by incorporating local ingredients and flavors. The original recipe's white wine is replaced with Djiboutian yellow wine, which infuses the dish with a unique taste. Additionally, Djiboutian spices and herbs are added to enhance the flavors and create a distinct fusion of French and Djiboutian culinary traditions. We alse have the original recipe for Coq au vin jaune, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, skin-on 1.5 kg (3.3 lbs) chicken pieces, skin-on
• 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 carrots, sliced 2 carrots, sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 250 ml (1 cup) Djiboutian yellow wine 250 ml (1 cup) Djiboutian yellow wine
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 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, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
3. 3.
   Add the carrots and bell peppers to the pot and cook for a few minutes until slightly softened.
4. 4.
   Return the chicken to the pot and pour in the yellow wine and chicken broth. Stir in the tomato paste, cumin, coriander, turmeric, and paprika. 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 about 1 hour or until the chicken is tender and cooked through.
6. 6.
   Remove the chicken from the pot and keep warm. Increase the heat and simmer the sauce uncovered for a few minutes to thicken.
7. 7.
   Serve the chicken with the sauce, garnished with fresh parsley. Accompany with fragrant rice or couscous.

Treat your ingredients with care...

• Djiboutian yellow wine — If Djiboutian yellow wine is not available, you can substitute it with a dry white wine or a combination of white wine and a pinch of saffron threads to achieve a similar flavor and color.

Tips & Tricks

• For a richer flavor, marinate the chicken in the yellow wine and spices for a few hours or overnight before cooking.
• Adjust the seasoning according to your taste preferences. You can add more spices or herbs to enhance the flavors.
• Serve the dish with a side of Djiboutian flatbread or naan to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different vegetables such as zucchini or eggplant to add variety to the dish.

Serving advice

Serve Djiboutian-style Chicken in Yellow Wine Sauce hot, accompanied by fragrant rice or couscous. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the dish in a deep serving platter, allowing the vibrant yellow sauce to envelop the tender chicken pieces. Sprinkle some chopped parsley on top for an appealing visual contrast.