Ingredients:
1 teaspoon ground cumin ( I used 2tsp)
1 teaspoon ground coriander ( I used 2tp)
1 teaspoon salt ( I used 2tsp, I also used 2 tsp mild curry)
4 teaspoons canola oil ( I used 8 tsp “Carotino” cooking oil, it’s ablend of canola oil and palm fruit oil)
3 teaspoons grated fresh ginger ( I used 6 tsp “Garden Gourmet” fresh ginger paste)
4 boneless skinless chicken cutlets ( I used split chicken breasts with skin removed)
2 tablespoons lime juice ( I used 4 tbs bottled key lime juice)
2 large peaches, peeled and cut into thin wedges
1 medium sweet potatoes, scrubbed quartered lengthwise and cut into 1/8-inch thick quarter moons
1 sweet red peppers, thinly sliced
6 scallions, cut into 1-inch pieces
Directions:
Pre charcoal grill with medium-hot coals or heat gas grill to medium-high. ( I used a 450 degree oven.
Using 12″ wide heavy duty aluminium foil, cut into 4 pieces 32″ long; fold each piece in half to make a 16 x 12″ rectangle. Generously coat foil pieces with non stick cooking spray. (Oops, missed this step, it didn’t seem to need it).
In a large bowl, stir together cumin, coriander, salt, (curry), oil and grated ginger. Rub half this mixture over chicken; set aside. Stir lime juice into remaining mix. Add peaches, sweet potatoes, peppers and scallions; toss to coat completely. Evenly place peach mixture on one half each foil piece. Top each with seasoned chicken.
Create a packet: Fold second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build.
Place foil packets on grill rack: grill 25 minutes. Open packets carefully; transfer contents to 4 servng plates.
Packets can be baked at 450 for 25 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.