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Moroccan Chicken

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1 chicken breast or thigh

Nutrient Analysis

  • Calories: 196
  • Protein: 26g
  • Carbohydrates: 16g
  • Fibre: 0g
  • Total Fat: 3g
  • Sodium: 79mg
  • Phosphorus: 218mg
  • Potassium: 305mg

Renal and Diabetic Exchanges

3 protein


1⁄3 cup honey
1 teaspoon sesame oil
2 tablespoons lemon juice
½ teaspoon lemon zest
3 cloves garlic—crushed
½ teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon cayenne pepper
¼ teaspoon black pepper
6 chicken breasts or thighs—bone in, no skin


Combine first 12 ingredients and add chicken to marinate.
Refrigerate for 1–24 hours, remembering to turn a few times.
Line a baking sheet with foil. Arrange chicken on foil, bone-down. Spoon over the extra marinade.
Bake at 400°F for 30–40 min or until cooked through.

Moroccan Chicken, 2.7 out of 5 based on 17 ratings


Reviewed on by

I loved this chicken cold as well as hot. I let it marinate all night. I over cooked it, it was dry. The next time I will cover it with foil and don’t forget to cook it on foil for 20 min. and then uncover to brown for the next 10 min. or so. It should be perfect, always check with a meat thermometer.