Thursday, 27 April 2017

Globecooking recipe : Balmoral Chicken (Scotland)


On a recent #KitchenClearout, I dug deep into the freezer and came up with a pack of haggis and some sweet potato croquettes. OK, this could be interesting, trying to make a meal out of that ! After winning a big delivery of haggis, I have tried quite a few different recipes with it : The Holy Trinity of Haggis, Veggie Haggis with Baked Onions & Tomatoes, Haggis & Cheese Pastry Parcels, Sri Lankan Red Lentils with Wild Boar Haggis, Moroccan Spiced Vegetarian Haggis Puffs, ... What else could I do with it? Google came up with an interesting idea : Balmoral Chicken, which is chicken stuffed with haggis and wrapped in bacon or pancetta. Okey dokey, let's try that !

Balmoral Chicken

ingredients :

(per person)

1 chicken breast
a thick slice of haggis
2-3 slices of pancetta / bacon / cured ham
salt, pepper


Lay the chicken breast out flat, flip out the small inner fillet (leaving it attached) and use a sharp knife to widen the slit and make a pocket. Season with salt and pepper.


Use your fingers to press the haggis into a sausage shape. (One per portion.)


Press the haggis into the chicken pocket and flip back over the inner fillet to partially close it.


Carefully wrap each chicken fillet in bacon, pancetta or smoked ham.


Bake at 180° until the chicken is cooked through (20-30 minutes, depending on their size).


It was nice but a bit dry. It definitely needs a sauce of some description - gravy or whisky cream sauce are traditional, but I used some shop-bought sweet chilli sauce, which was very nice with it too. If I make it again, I'll add a knob of butter on top of the haggis filling to baste it while it cooks.


Adding to this month's #KitchenClearout linky because it used up things that had been lurking in the freezer for ages.

3 comments:

  1. Interesting recipe, I think a pepper sauce would be really nice with this

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  2. Sounds like a very good idea to use leftover haggis. And yes to chilli sauce too. :)

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