Low Sodium Chicken Tagine
Embark on a flavorful journey with this Low Sodium Chicken Tagine, a heart-healthy twist on the iconic North African dish. Brimming with aromatic spices like cumin, coriander, and turmeric, this recipe creates a tantalizing balance of savory and sweet with tender chicken thighs, dried apricots, and hearty chickpeas. Fresh vegetables like carrots and zucchini add vibrant color and nutrition, while fresh cilantro and a splash of lemon juice provide the perfect finishing touch. Simmered to perfection in a fragrant broth, this dish delivers maximum flavor with minimal sodium, making it an ideal choice for those seeking a wholesome, low-sodium meal. Perfect for a cozy dinner served over couscous or with crusty bread, this tagine is sure to be a family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 stick cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 2 cups low sodium chicken broth
- 8 pieces dried apricots, halved
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Add the chicken thighs, skin-side down, and cook until they are golden brown on all sides, about 5-7 minutes. Remove the thighs from the pot and set aside.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the cinnamon stick, ground cumin, coriander, turmeric, and black pepper. Cook for 1 minute to toast the spices.
Return the chicken thighs to the pot, along with the low sodium chicken broth. Bring the mixture to a gentle simmer.
Add the dried apricots, sliced carrots, sliced zucchini, and chickpeas to the pot. Stir gently to combine.
Cover the pot and let it simmer for about 45 minutes, or until the chicken is tender and fully cooked through.
Once cooked, remove the lid and stir in the fresh cilantro and lemon juice. Allow the tagine to simmer uncovered for 5 more minutes to meld the flavors.
Serve the low sodium chicken tagine hot, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 71.8 g | ||
| Protein | 288.2 g | 576% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 579 mg | 45% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5730 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
