Curried chicken roasting packs

Prep time: 25 minutes

Cook time: 40 minutes

Makes: 6 servings

Note: Look for curry powder made in small batches for freshness and spice. I like Spicewalla’s Madras curry version.

4 medium-size red or gold potatoes, scrubbed, cut into 1-inch chunks

1 medium-size sweet onion, halved, thinly sliced

¼ cup dark raisins

2 cloves garlic, crushed

1 ½ tablespoons curry powder or garam masala Salt

6 boneless, skinless chicken thighs, 1 ¼ to 1 ½ pounds Freshly ground pepper 2 tablespoons olive oil 2 tablespoons apple cider vinegar

Chopped fresh cilantro or chives, for serving

Lime wedges and plain yogurt, for serving

1. Mix 4 scrubbed, cut potatoes, 1 thinly-sliced onion, ¼ cup raisins and 2 cloves crushed garlic in large bowl. Add 1 ½ tablespoons curry powder and 1 teaspoon salt; toss to coat.

2. Season 6 boneless, skinless chicken thighs with salt and pepper.

3. Preheat a gas grill or prepare a charcoal grill to medium heat. Or, heat oven to 375 degrees.

4. Cut three 18-inch lengths of aluminum foil and stack two of them on top of each other. Put 3 chicken thighs on the foil. Top with half of the potato mixture. Drizzle with 1 tablespoon of olive oil and 1 tablespoon apple cider vinegar. Cover with a third sheet of foil and crimp the edges to enclose everything in a neat package. Repeat with remaining ingredients and more foil to make a second pack.

5. Place foil packs on the grill directly over the heat, maintaining a temperature of 350 degrees. Or, place on a baking sheet in the hot oven. Cook (no need to flip packages but rotate them occasionally) for 40 minutes. Let rest for 10 minutes.

6. Open packet and spoon contents into a serving bowl. Serve topped with cilantro. Pass lime wedges and yogurt at the table.