CURRIED CHICKEN ROASTING PACKS

Prep time: Cook time: 6 servings

2 5 minutes 4 0 minutes Makes:

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 3 7 5 degrees.

4 . Cut three 1 8 -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 3 5 0 degrees. Or, place on a baking sheet in the hot oven. Cook (no need to flip packages but rotate them occasionally) for 4 0 minutes. Let rest for 1 0 minutes.

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