Indian-Spiced Chicken, Peppers and Peaches

• 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 potato, scrubbed quartered lengthwise and cut into 1/8-inch thick quarter moons
• 1 sweet red pepper, thinly sliced
• 6 scallions, cut into 1-inch pieces

1. Pre charcoal grill with medium-hot coals or heat gas grill to medium-high.
2. ( I used a 450 degree oven.
3. 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.
4. Generously coat foil pieces with non stick cooking spray.
5. (Oops, missed this step, it didn't seem to need it).
6. In a large bowl, stir together cumin, coriander, salt, (curry), oil and grated ginger.
7. Rub half this mixture over chicken; set aside.
8. Stir lime juice into remaining mix.
9. Add peaches, sweet potatoes, peppers and scallions; toss to coat completely.
10. Evenly place peach mixture on one half each foil piece.
11. Top each with seasoned chicken.
12. Create a packet: Fold second half of foil over chicken and vegetables.
13. Tightly seal sides and front edges, leaving space for steam to build.
14. Place foil packets on grill rack: grill 25 minutes.
15. Open packets carefully; transfer contents to 4 servng plates.
16. Packets can be baked at 450 for 25 minutes.

ground cumin, ground coriander, salt, canola oil, ginger, chicken cutlets, lime juice, peaches, sweet potato, sweet red pepper, scallions

Taken from www.food.com/recipe/indian-spiced-chicken-peppers-and-peaches-178579 (may not work)