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Indian Spiced Chicken

By The Canadian Living Test Kitchen

Tested till perfect

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Indian Spiced Chicken

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 194
pro 26 g
total fat 9 g
sat. fat 1 g
carb 3 g
fibre 0
chol 69 mg
sodium 62 mg
% RDI: -
calcium 2
iron 11
vit A 8
vit C 8
folate 2

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

Ingredients

  • 4 (1-1/2 lb/750 g total) chicken breasts, skinned
  • 4 lemon wedges
  • Spice Mixture:
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tbsp water
  • 2 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 1/4 tsp tumeric
  • 1/4 tsp cayenne pepper
  • 1 tbsp lemon juice

Preparation

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.

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