Coq au Vin Moroccan Style (Halal)
Ah, coq au vin... a classic French dish I've reimagined with a Moroccan touch to keep it strictly Halal. You know that comforting stew that fills your home with amazing aromas and warms your soul? Here, I've swapped the traditional wine for non-alcoholic red grape juice, keeping the deep, rich sauce that makes this dish so special. The halal bacon or smoked tofu adds that essential smoky flavor. With tender mushrooms, sweet carrots, and free-range chicken that falls off the bone, each bite is a journey to a cozy Moroccan countryside inn. Serve it with crusty bread or rice, and let the comforting flavors take over. Bon appétit, my friends!
Ingredients
- free-range chicken1.5 kg
- onions2 large
- carrots3
- button mushrooms250 g
- halal bacon (or smoked tofu)150 g
- garlic4 cloves
- halal chicken broth500 ml
- halal red wine (non-alcoholic grape juice)300 ml
- flour2 tbsp
- clarified butter (or olive oil)3 tbsp
- thyme2 sprigs
- bay leaves2
- fresh parsleya few sprigs
- saltto taste
- black pepperto taste
Nutrition
Instructions
- 1
Cut the chicken into pieces, season with salt and pepper. In a large pot, heat 2 tbsp of clarified butter and sear the chicken pieces on all sides until golden brown. Set aside.
- 2
In the same pot, add the remaining butter, sauté the halal bacon until crispy. Add chopped onions, crushed garlic, and sliced carrots. Sauté for 5 minutes.
- 3
Sprinkle flour over the vegetables, stir well, then pour in the halal red wine and broth. Stir to avoid lumps. Add thyme and bay leaves.
- 4
Return the chicken pieces to the pot, cover, and simmer on low heat for 1 hour, stirring occasionally.
- 5
Add quartered mushrooms, continue cooking covered for 20 minutes. Adjust seasoning.
- 6
Sprinkle with fresh chopped parsley before serving. Serve with basmati rice or steamed potatoes.
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