Low Sodium Moroccan Chicken
Transport your taste buds to North Africa with this Low Sodium Moroccan Chicken, a flavor-packed, heart-healthy twist on a classic dish. Featuring tender chicken thighs simmered with aromatic spices like cumin, coriander, cinnamon, and turmeric, this recipe is perfectly balanced by the natural sweetness of carrots and zucchini and the tangy brightness of preserved lemon. With no added salt and the use of low-sodium chicken broth and no-salt-added diced tomatoes, it’s tailored for those seeking a lower-sodium option without compromising on bold, authentic flavors. This easy one-pot dish is ready in under an hour and garnished with fresh cilantro and parsley for a vibrant finish. Serve it over fluffy couscous or your favorite grain for a satisfying, wholesome meal. Perfect for weeknight dinners or an impressive dinner party centerpiece, this Moroccan-inspired recipe is proof that heart-healthy eating can be irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 pieces medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 cup low sodium chicken broth
- 15 ounces canned no-salt-added diced tomatoes
- 2 pieces carrots, sliced
- 1 pieces small zucchini, sliced
- 1 tablespoon preserved lemon, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and sauté for another 1 minute, until fragrant.
Stir in ground cumin, coriander, cinnamon, turmeric, paprika, and black pepper. Cook for 1 minute to toast the spices.
Add the chicken thighs to the pan, cooking each side for 2-3 minutes until lightly browned.
Pour in the low sodium chicken broth and the canned no-salt-added diced tomatoes (with their juice).
Add the sliced carrots and zucchini into the mixture, stirring well to combine.
Bring to a gentle simmer, cover, and let cook for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the chopped preserved lemon, taste, and adjust seasoning if necessary.
Before serving, top with chopped fresh cilantro and parsley for a burst of fresh flavor.
Serve hot, accompanied by couscous or a side of your choice.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.7 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 319 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3010 mg | 64% | |
*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.
