Low Sodium Rechta
Experience the comforting flavors of Algerian cuisine with this Low Sodium Rechta recipe, a delightful twist on the traditional dish. Made with tender boneless chicken thighs, hearty rechta noodles, and a medley of vibrant vegetables like carrots, zucchini, and swede (rutabaga), this recipe balances bold, aromatic spices such as cumin, coriander, turmeric, and cinnamon without relying on added salt. Perfect for those watching their sodium intake, the dish simmers in a flavorful salt-free chicken broth for a rich, wholesome stew that pairs beautifully with the delicate texture of freshly prepared rechta noodles. Garnished with fresh parsley, this low sodium meal is ideal for dinner gatherings or family feasts, offering warm, health-conscious comfort with every bite.
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Recipe Information
Ingredients
- 500 g rechta noodles
- 500 g boneless skinless chicken thighs
- 1 large onion, finely chopped
- 2 medium carrots, sliced
- 2 medium zucchini, sliced
- 1 small swede (rutabaga), cubed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 3 pcs garlic cloves, minced
- 4 cups salt-free chicken broth
- 2 cups water
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and stir for 1-2 minutes until fragrant.
Add the cumin, coriander, turmeric, black pepper, and cinnamon to the pot, stirring to fully envelop the onions and garlic in spices.
Place the chicken thighs in the pot, cooking each side until nicely browned.
Add the salt-free chicken broth and water to the pot, ensuring the chicken is fully submerged.
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 45 minutes.
Add the sliced carrots, zucchini, and cubed swede (rutabaga) to the pot.
Continue to simmer for another 30 minutes or until the vegetables are tender and chicken is fully cooked.
Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the pot.
In a separate large pot, bring water to a boil and cook the rechta noodles according to package instructions. Drain and set aside.
Combine the cooked rechta noodles with the chicken and vegetable stew, stirring carefully to mix thoroughly without breaking the noodles.
Adjust seasoning if necessary with more black pepper or additional spices as desired. Serve hot with a sprinkle of fresh parsley on top.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 443.1 g | 161% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 37.1 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3951 mg | 84% | |
*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.
