Coq Arabique

Serves 4-6

INGREDIENTS

1 whole chicken, cut into 8 pieces 

100 ml espresso coffee 

100 g pit-less prunes 

100 g apricots 

50 g soft yellow raisins 

600 ml rose or white wine 

1 whole cinnamon stick

5 cm ginger, peeled and sliced

3 garlic cloves, finely chopped  

1 small red chilli, sliced (optional)

Salt and pepper 

Couscous:

2 cups couscous

1 1/2 tbsp butter

2 cups vegetable broth

1 1/2 tbsp olive oil

1 tsp salt

METHOD

Preheat the oven to 200°C. 

Arrange all the ingredients in an oven-proof dish and top with the chicken pieces.

Bake in the oven for 1 hour until the chicken is done and browned. 

Prepare the couscous by bringing the broth, butter, oil, and salt to a boil in a saucepan. Add the couscous, stir and remove from the heat. Cover the saucepan with a lid and let the couscous steam for around 5-10 minutes.

Decorate the chicken with roasted almonds and flat parsley and serve it all while hot.

Bon appétit! Served on my “Impromptu” dinner plate.