Chicken Baked in a Packet

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons bright red paprika
• 1/41/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, crushed in a garlic press
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 3 tablespoons whole-milk yogurt
• 2 teaspoons lemon juice
• 1 teaspoon salt
• Freshly ground black pepper
• 1 1/2 pounds chicken parts, skinned

1. Combine the coriander, cumin, paprika, cayenne, turmeric, garlic, ginger, yogurt, lemon juice, salt, and pepper in a bowl.
2. Mix to make a paste.
3. Spread a 24-inch piece of foil in front of you.
4. Cut deep slits on the fleshy sides of the meat pieces, staying away from the edges.
5. Lay the pieces side by side in a single row in the center of the foil.
6. Rub the spice paste all over the chicken, going deep into the slits.
7. Fold the top of the foil over the chicken, then the bottom, and, finally, the two sides.
8. Refrigerate the packet at least 4 hours or overnight.
9. Preheat over to 400F.
10. Place the chicken packet on a baking tray and bake for 30 minutes.
11. Open the packet carefully and turn the chicken pieces over, basting with the juices.
12. Close packet again and bake another 15 minutes.

ground coriander, ground cumin, bright red paprika, cayenne pepper, ground turmeric, garlic, ginger, wholemilk yogurt, lemon juice, salt, freshly ground black pepper, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-baked-in-a-packet-373781 (may not work)