Low Sodium Chicken Haleem

Discover the comforting warmth of Low Sodium Chicken Haleem, a healthier twist on the traditional South Asian classic. This hearty dish combines tender, shredded chicken thighs with a nourishing blend of barley, yellow lentils, red lentils, and brown lentils, slow-cooked to perfection in unsalted chicken stock. Flavored with fragrant spices like cumin, coriander, turmeric, and garam masala, it's a flavorful yet sodium-conscious meal that's perfect for health-focused food enthusiasts. The rich, porridge-like texture, achieved through slow simmering and gentle blending, is complemented by the freshness of chopped cilantro and a zesty squeeze of lemon. Ideal as a satisfying main course, this protein-packed recipe is a wholesome choice for family dinners or festive gatherings.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 500 grams Skinless, boneless chicken thighs
• 50 grams Barley
• 100 grams Yellow lentils (moong dal)
• 50 grams Red lentils (masoor dal)
• 50 grams Brown lentils
• 2 tablespoons Vegetable oil
• 1 medium Onion, sliced
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1.5 liters Unsalted chicken stock
• 2 pieces Bay leaves
• 2 pieces Green chilies, chopped
• 0.5 cup Fresh cilantro
• 1 piece Lemon wedge

Directions

Step 1

Rinse the barley, yellow lentils, red lentils, and brown lentils with water until the water runs clear. Soak them in water for at least 30 minutes.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until golden brown.

Step 3

Add ginger-garlic paste to the pot and sauté for 2 minutes until the raw aroma dissipates.

Step 4

Stir in the cumin, coriander, and turmeric powders, and cook for another minute.

Step 5

Add the washed and drained lentils and barley along with the chicken thighs to the pot. Mix well to coat them with the spices.

Step 6

Pour in the unsalted chicken stock, then add the bay leaves. Bring the mixture to a boil.

Step 7

Lower the heat to a simmer and cover the pot. Cook for about 1.5 to 2 hours, stirring occasionally until the chicken and lentils are tender, and the mixture becomes a thick porridge. Add more stock or water if needed to maintain the desired consistency.

Step 8

Remove the bay leaves and shred the chicken in the pot using forks or a hand blender for a smoother texture.

Step 9

Stir in the garam masala, and chopped green chilies, and adjust the consistency with more water or stock if necessary.

Step 10

Garnish with chopped cilantro before serving hot with a wedge of lemon on the side.

Nutrition Facts

Serving size	(2514.2g)

Amount per serving	% Daily Value*
Calories	2049.1

Total Fat 89.1g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 17.1g
Cholesterol 537mg	0%
Sodium 813.4mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 25.4g	0%
Total Sugars 13.2g
Protein 175.6g	0%

Vitamin D 2IU	0%
Calcium 312.8mg	0%
Iron 18.5mg	0%
Potassium 3812.1mg	0%

*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.

Source of Calories

Fat: 39.4%

Protein: 34.5%

Carbs: 26.1%