Coq au vin recipe adapted to Arab cuisine
Succulent chicken is simmered in a fragrant saffron-infused broth, creating a hearty and comforting stew that is sure to delight your taste buds.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Ladle
- Spoon
- Tongs
- Tasting spoon
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 1 1/2 kg (3.3 lbs) chicken, cut into pieces
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 4 cloves of garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) tomato puree
- 1 tablespoon honey
- Salt
- pepper
- Fresh parsley, for garnish
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