Low Fat Indian Spiced Chicken
alt.food.low-fat/Janetter Chantler (1999)

Serve this with lemon wedges for guests to squeeze onto their chicken.

4 Chicken breasts skinned
4 Lemon wedges

spice mixture:
2 tsp vegetable oil
3 cloves garlic, minced
1 tbsp water
2 tsp paprika
1 tsp each ground ginger and coriander
1/2 tsp ground cumin
1/4 tsp each ground nutmeg, turmeric and cayenne pepper
1 tbsp lemon juice

Spice Mixture: In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper. Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside.

Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour. (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.)

Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced. Serve with lemon wedges.

Makes 4 servings
Calories 194, Fat 7 g, Carbs 3 g, Sodium 62 mg, Fiber 0.2 g