Bombay Chicken and Parmasan Orzo

Not that the two of those were served in one meal. No. Instead they are two of the three recipes I've picked out of the bowl this week.

Parmesan Orzo - good but not fantastic. I most likely won't make it again, but stranger things have happened. Of course, in typical Jenn fashion, I added/deleted from the recipe.

Parmesan Orzo
Makes 3 cups
1 cup dry orzo
1/4 cup Parmesan or Asiago cheese (I used Parmesan)
1 T Olive Oil
Salt to taste

Cook the orzo according to the package. Put it in a bowl. Add Parmesan, olive oil and salt.

I added 1 T of butter. It helped with the consistency and made it creamier.

Bombay Chicken
Quite a good recipe. I didn't let it marinade for as long as it should have (read: I didn't read the recipe correctly at first) and wonder how that would have changed the flavor.

Bombay Chicken
1 1/2 cups Fat free plain yogurt
1/4 cup Fresh lemon juice
2 T Chili Powder
2 T Paprika
2 T Olive oil
1 1/2 tsp Salt
1/2 tsp Cayenne
1/2 tsp Garlic powder
1/2 tsp Ground ginger
1/4 tsp Ground cardamom (I didn't have this and so didn't use it. See my note below.)
1/8 tsp Ground cinnamon
4 lbs Bone in chicken thighs and legs; skin removed (big shock, but I used chicken breasts instead)

Note: I didn't have cardamom and didn't want to spend $14 for an entire bottle. I checked a few websites and they said a combination of cinnamon and nutmeg will give you the same flavor. So I used the required cinnamon in this recipe and used 1/8 tsp of nutmeg.)

In a large ziploc bag, combine all the ingredients except the chicken. Mix well. Add the chicken and let it marinade overnight. (I let it marinaded for 2 hours)

Grill chicken, covered over direct medium hot heat for 15 minutes. Turn, grill for 10-15 minutes longer until juices run clear.

MMM. Enjoy!