Pad Thai

photo by Ian Cargman

• 1 package medium rice noodles
• warm water
• 1/2 cup vegetable oil (reserving 4 tbsp in a separate bowl)
• 2 tsp minced garlic
• 1/4 kilo chicken, cut into 3/4" cubes
• 3/4 cup medium-firm tofu, cut into 1/2" cubes
• 1/4 cup fish sauce (check label for gluten-free)
• 1/4 cup plus 2 tbsp sugar
• 1/4 cup plus 2 tbsp white vinegar
• 1 tsp paprika
• 4 green onions
• 2 eggs
• 3/4 lb bean sprouts
• ground chili
• ground roasted peanuts
• lime wedges

1. Partially cook noodles by soaking for 20-25 in warm water..
   Note: If the water is too hot, you'll overcook the noodles and end up with mush. The noodles should be flexible yet firm.  
2. Drain noodles and set aside.
3. Mix fish sauce, sugar, vinegar, and paprika in bowl and stir until sugar dissolves and set aside.
4. Heat oil in wok on medium-low and stir-fry garlic until translucent.
5. Increase heat to medium and add chicken and tofu. Stir-fry until meat is no longer pink on the outside. 
6. Add noodles and toss to coat with mixture.
7. Add the fish sauce mixture and bring to boil rapidly, gently folding in the noodles.
8. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid.
9. Lift the noodles gently from one side of the wok.
10. Pour half of reserved oil along the side and break egg into oil (letting the egg slip down the side of the pan).
11. Break yolk and immediately cover egg with noodles.
12. Repeat process on other side of wok with second egg and remaining oil.
13. Allow eggs to set over moderate heat. Add extra oil if wok becomes too dry.
14. When eggs are set and almost dry, fold gently but rapidly into the noodles, trying not to break noodles.
15. Distribute eggs evenly throughout noodles.
16. Add green onions and bean sprouts and gently toss for two minutes.
17. Spread mixture on large platter. Sprinkle with chilies, peanuts and lime juice.

(recipe from Andrea Altberg)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Burgers with Spinach and Cheese

• 1/2 orange pepper, finely minced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 lb (550g) ground chicken
• 150 g (1/2 package) frozen spinach, defrosted and drained
• 3/4 cup shredded old cheddar cheese
• 1/4 cup bread crumbs
• 1 egg, beaten
• 1 tbsp olive oil

1. Heat 1 tbsp oil in a nonstick or cast iron fry pan and fry garlic and peppers until soft (about five minutes).
   
   
   
   
2. Transfer pepper and garlic to a bowl and let cool for a couple of minutes.
   
3. Combine pepper mixture, chicken, spinach, cheese, bread crumbs and egg and mix thoroughly.
   
4. Form into six patties about 1/2 inch thick.
   
   
   
   
5. Using the second tablespoon of oil, fry patties on medium-low until cooked through (about 5-8 mintues each side). Use additional oil if necessary.
   
   
   
   

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Panko-breaded Chicken Breasts

• 1 cup panko breadcrumbs
• 1 tablespoon paprika
• 1 tsp onion powder
• 1 tsp seasoning salt
• 1 egg
• 1 tbsp olive oil
• 6 chicken breasts

1. Preheat oven to 400 degrees.
2. Combine breadcrumbs, paprika, onion powder and seasoning salt in a flat dish.
3. Beat egg and olive oil in a separate flat dish.
4. Dip chicken breasts in egg mixture and then thoroughly cover in panko minxture.
5. Place chicken on a baking sheet and bake for 45 minutes or until juices run clear.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lugao with Chicken (Filipino Congee)

• 2 tbsp oil
• 1 medium onion, chopped
• 8 cloves garlic, minced
• 1 square inch of ginger root, julienned
• 1/2 kilo chicken,cut into bite-sized pieces
• 2 tbsp fish sauce (patis)
• 1 cup rice
• 1 tbsp glutinous rice (optional)
• 6 cups water or chicken stock
• optional additional chopped vegetables (broccoli, carrots, peas)
• 2 stalks green onion, chopped
• lemon juice

1. Fry onion in oil over medium heat until translucent.
2. Add garlic and fry for an additional 2 minutes.
3. Add ginger and fry for an additional 2 minutes.
4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
7. Add optional vegetables and simmer for an additional 15 minutes.
8. Serve in bowls garnished with green onion, fish sauce and lemon juice.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Jamaican Brown Stew with Chicken

• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1 tsp curry powder
• 1 tsp dried thyme
• 1/2 tsp garam masala
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp cracked black pepper
• 2 tbsp olive oil
• 1 cup onion (chopped)
• 3 garlic cloves (minced)
• 1/2 cup dry red wine
• 1 can black beans, rinsed & drained
• 1 can diced tomatoes (drained)
• 4 potatoes, boiled and diced

1. Combine chicken, curry powder, thyme, garam masala, red pepper flakes and black pepper (chicken through black pepper) in a bowl. 
2. Heat 1 tbsp oil in over medium-high heat in a wide pot.
3. Brown chicken for 3-5 minutes and set aside.
4. Add 1 tbsp oil, onions and garlic and saute for 3-5 minutes, scraping up flavours from the chicken and spices.
5. Add chicken mixture, wine, beans and tomatoes.
6. Cover, reduce heat and simmer (stirring occasionally) for 20 minutes.
7. Add potatoes and continue simmering until mixture thickens and chicken is tender.

(inspired by RecipeZaar's Jamaican Brown Stew Chicken)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Butter Chicken

• 2 tablespoons oil
• 1 kg boneless skinless chicken breast, cut in large chunks
• 50 g butter
• 2 tsp garam masala
• 2 tsp  sweet paprika
• 2 tsp  ground coriander
• 1 tbsp minced ginger
• 1 tsp chili powder (more or less to taste)
• 1 cinnamon stick
• 6 cardamom pods, bruised
• 1 can crushed tomatoes
• 1 tablespoon sugar
• 1 cup light cream
• 1 tablespoon lemon juice

1. Heat oil at medium, brown chicken in batches and set aside.
2. Reduce heat and add butter.
3. Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon and cardamom and for 30-60 seconds until fragrant.
4. Add back chicken and stir to coat in mixture.
5. Add crushed tomatoes and sugar and simmer for 20 minutes, stirring occasionally.
6. Add the cream and lemon juice and simmer for 5 minutes.

(adapted by RecipeZaar http://www.recipezaar.com/Indian-Butter-Chicken-86753)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Korma Curry

• 3 tbsp oil
• 8 Chicken pieces (thighs, legs, breast)
• 1 tbsp oil
• 1 cup finely chopped onion
• 2 tbsp garlic
• 2 tbsp ginger
• 6 cardamom pods
• 4 cinnamon sticks
• 1 cup tomato sauce
• 1 cup yogurt
• 1 tsp salt
• 1 tbsp lemon juice
• 1/4 cup raisins

1. Heat the oil in a dutch oven and brown the chicken in batches for 3 minutes per side and set aside.
2. Add another tablespoon of oil to the pot and fry the onions for 2-3 minutes, scraping any chicken from the bottom of the pot.
3. Add the garlic and ginger and fry for another 2 minutes.
4. Add the cardamom, cinnamon, tomato sauce and yogurt and stir.
5. Add the chicken back and bring to a boil.
6. Simmer on medium-low for 30 minutes, stirring occasionally.
7. Reduce to low, add lemon juice and raisins and let simmer for another 10 minutes.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Seduction Chicken

• 3 bone-in chicken breasts
• salt
• 1/4 cup melted butter
  

Glaze:

• 1 29 oz. can peaches
• 2 tablespoons honey
• 1 tablespoon instant minced onion
• 1 teaspoon curry   
• 1 teaspoon powdered ginger

1. Sprinkle chicken with salt, brush with melted butter.
   
   
2. Bake skin side down in 425 deg. oven for 45 minutes.
   
   Meanwhile prepare glaze:
   
3. Save a few peach slices for garnish. Place remaining peaches, honey and spices in blender; process until smooth.
   
   
4. When chicken is done, drain, and turn breasts skin side up. Pour glaze over chicken, and bake another 15 minutes. Garnish with peach slices.

(recipe from Julia Bryant of http://www.fibrefantastics.com/)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lemon-Rosemary Chicken

• 8 skinless boneless chicken breast halves
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 6 bay leaves, broken into small pieces
• 3 tablespoons chopped fresh rosemary
• 4 large garlic cloves, pressed
• 1 teaspoons salt
• hot pepper sauce to taste
• 2 tbsp light mayonnaise

1. Whisk oil, lemon juice, bay leaves, rosemary, garlic, salt and hot pepper. Pour marinade over chicken and marinate for 2 hours or overnight in fridge.
2. Preheat oven to 425F. Drain marinate and bake chicken on lowest rack for 30-minutes, turning halfway.
3. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute, cool and whisk in mayonnaise. Serve chicken with sauce.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Tikka Masala

Ingredients: chicken

• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp table salt
• 2 pounds boneless, skinless chicken breasts, trimmed of fat
• 1 cup plain whole-milk yogurt
• 2 tbsp vegetable oil
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
• 1 tbsp grated fresh ginger

Ingredients: masala

• 3 tbsp vegetable oil
• 1 medium onion, diced fine (about 1 1/4 cups)
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
• 2 tsp grated fresh ginger
• 1 fresh serrano chile, ribs and seeds removed, flesh minced 
• 1 tbsp tomato paste
• 1 tbsp garam masala 
• 1 (28-ounce) can crushed tomatoes
• 2 tsp sugar
• 1/2 tsp table salt
• 2/3 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

1. Chicken: combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. Masala: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Serve with basmati rice.
(based on a recipe from America's Test Kitchen)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Balsamic Roasted Chicken with Oregano

• 1/4 cup balsamic vinegar
• 1 tbsp olive oil
• 1-1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 4 boneless, skinless chicken breasts 
  

1. Preheat oven 400 degrees.
   
   
2. Combine the vinegar, oil, oregano, salt and pepper in a small baking dish.
   
   
3. Coat chicken in mixture, cover and marinade in the fridge for 30 minutes while oven heats.
   
   
4. Bake the chicken for 30 minutes (turning after 15) and baste with the vinegar juices.

(adapted from original recipe on recipezaar by Barb Gertz)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Rockin' Moroccan Barbecued Chicken

Serves 12-14

dry ingredients:

• 4 tbsp Turkish coffee (I used decaf)
• 2 tbsp ground cumin
• 4 tsp ground cinnamon
• 4 tsp ground corriander
• 4 tsp paprika
• 3 tbsp garlic powder
• 4 tbsp brown sugar
• 1 tbsp chili powder
• 4 tsp black pepper
• 1 tsp salt

wet ingredients:

• 2 tsp olive oil
• 1 tsp Tabasco sauce
• 3 large whole chickens, quartered, bone in

1. Preheat grill to 350ºF.
2. In a bowl, mix dry ingredients for the spice rub.
3. Mix the olive oil and Tabasco sauce in a seperate bowl.
4. On a baking sheet, and brush the chicken on both sides with the olive oil and Tabasco mixture.
5. Liberally dust the chicken with the spice rub on both sides and let marinade for up to 4 hours before grilling.
6. Oil grill rack, then grill chicken skin sides down first, until browned, 4 to 5 minutes.
7. Turn chicken once, until just cooked through, 15 to 17 minutes.
8. Transfer to a platter and let stand 5 minutes before serving.
9. Spice rub keeps covered in an airtight container for up to 1 month.

(Based on Liliane Sibonney's Rockin' Moroccan BBQ Chicken.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Sweet & Sour Meatballs

• 1-1/2 lbs ground chicken or beef
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 tbsp breadcrumbs
• 1 egg
• 2 cups ginger ale
• 1-1/2 cups ketchup

1. Combine the ground meat, salt, pepper, garlic, egg and breadcrumbs in a bowl and roll into 1-inch balls.
2. Combine the ginger ale and ketchup in a large saucepan and bring to a boil. Drop meatballs into sauce. Cover and simmer on low for 2 hours.

Serve with rice.

(Adapted from Second Helpings, Please, originally published April 1968.)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Tajine with Honeyed Tomatoes and Chickpeas

• 1/8 tsp saffron threads
• 2 tbsp boiling water
• 1 tsp sea salt
• 1 tbsp smoked Spanish paprika
• 1 tbsp ground cumin
• 3 chicken breasts, cut in half
• 10 chicken legs
• 1/4 cup olive oil
• 2 onions, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 can plum tomatoes, lightly mashed with a potato masher
• 2 cups chicken stock
• 1 can chick peas
• 2 tbsp honey
• 1 tbsp lemon juice
• pepper (to taste)
• 1 tbsp sesame seeds
• 1 bunch cilantro, leaves picked and chopped
• 1 lemon, thinly sliced

1. Let the saffron steep in the boiling water and put aside.
   
   
2. In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
   
   
3. In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
   
   
4. Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
   
   
5. Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
   
   
6. Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
   
   
7. Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
   
   
8. If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
   
   
9. Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

(adapted from Bonnie Stern's Friday Night Dinners)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lemon Chicken Tajine with Olives

• 1/2 tsp ground ginger
• 1/4 tsp ground cumin
• 1/4 tsp paprika
• 1 tsp cinnamon
• 1 pinch saffron, infused
• sea salt
• black pepper
• 1 chicken, cut up and skin removed
• 2 medium-sized onions, thinly sliced
• 1 garlic clove, minced
• 1 bunch parsley, minced (3/4 cups)
• 1 bunch cilantro, minced (3/4 cups)
• 1/4 cup olive oil
• 3-1/2 cups chicken broth
• 1/2 lemon, juiced
• 1 cup green or black pitted olives

1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper.
   
   
2. Brown chicken in a deep pan with olive oil for 2-3 minutes. Remove chicken and set aside.
   
   
3. Fry onions and garlic for 2-3 minutes. Add parsley and cilantro. Add chicken and stock and bring to a boil.
   
   
4. Reduce heat to medium and simmer (covered) for 30-45 minutes.
   
   
5. Remove chicken and set aside, then reduce the remaining sauce for 10 minutes.
   
   
6. Add lemon and olives and simmer sauce for another 10 minutes.
   
   
7. Add chicken and simmer for five minutes.

Adapted from a USENET news post from rec.food.recipes available via http://groups.google.ca/group/rec.food.recipes/browse_thread/thread/83cf1cd9c695e316

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Shawarma

• 3/4 cup olive oil
• 1 lemon, juiced
• 2 tbsp garlic, crushed
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cardamom
• 1 tsp paprika
• 1 tsp curry powder
• 1 tsp salt
• 1 tsp ground black pepper
• 6-8 boneless skinless chicken thighs, cut into 1-1/2 inch cubes

1. Whisk together olive oil, lemon juice, garlic and all spices in a large bowl.
2. Toss chicken in mixture and let marinate for 12-24 hours, stirring mixture every 8 hours.
3. Skewer chicken and grill for approximately 5 minutes per side or until chicken is cooked through.

Serve with rice, tahini, hummus, pita and pickles.

This recipe was graciously given to us by Andrea Altberg

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken with Olives and Peppers

• 10 chicken breasts
• 5 tomatoes, sliced
• 1 large onion, sliced
• 1 each red, green and yellow pepper, sliced
• 1 can pitted olives, drained and rinsed
• 5 cloves garlic, chopped
• fresh parsley, chopped
• 2 cups chicken stock
• 1 lemon, juiced
• salt and pepper to taste

1. Preheat oven to 450-degrees.
   
   
2. Place all ingredients in a roasting pan and cook uncovered for an hour.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Chicken Curry

• 1/2 cup canola oil
• 2 cups finely chopped onions
• 2 stick cinnamon
• 4 tbsp minced garlic
• 3 tbsp minced ginger
• 1 can diced tomatoes (drained)
• 2 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp cayenne pepper
• 1 kilo boneless chicken
• 1 can chickpeas (drained)
• 1 cup sour cream
• 1 cup water
• 1/2 cup chopped cilantro (including stems)

1. In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates.
   
   
2. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
   
   
3. Transfer cooked chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Serves 6

Recipe inspired by the Vij Family Curry recipe.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen