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Stuffat tal-Fenek

Name: Stuffat tal-Fenek
Total time: 120 min
Yield: Serves 4
Cuisine: Malta
Ingredients: 4 (bone-in recommended) Chicken Thigh; 200ml Red wine; 1 can Canned tomatoes; 1 Onion; 4 cloves Garlic; 100g Green peas; 2 Potato; 2 Bay leaf; 3 tbsp Olive oil; 1 tsp Salt; A pinch Black Pepper; 200g Spaghetti

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

Rabbit stewed in red wine, tomato, and garlic — Malta's national dish.

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📖 The Story Behind This Dish

Rabbit (fenek) is considered Malta's national dish, said to have become popular as a symbol of resistance to hunting restrictions imposed by the Knights. It's slowly stewed with red wine, tomato, garlic, and bay leaf, and the 'fenkata,' in which the sauce dresses spaghetti for a first course and the meat is the main, is a classic of family gatherings. At home, chicken can be used instead.

🌆 Where it's eaten: At a village restaurant in the Maltese countryside, families gather on Sunday as platters of pasta in rabbit sauce and the meat arrive one after another.

🥕 Ingredients (serves 4)

Chicken Thigh 4 (bone-in recommended)
Red wine 200ml
Canned tomatoes 1 can
Onion 1
Garlic 4 cloves
Green peas 100g
Potato 2
Bay leaf 2
Olive oil 3 tbsp
Salt 1 tsp
Black Pepper A pinch
Spaghetti 200g

👩‍🍳 Instructions

Season the chicken with salt and pepper and marinate in half the red wine for 1 hour.
Heat olive oil in a pot, brown the chicken on both sides, and remove.
Sauté the chopped onion and crushed garlic, then add the remaining red wine, the marinade, canned tomatoes, and bay leaf.
Return the chicken with potatoes cut into large pieces, cover, simmer on low for 1 hour, and add the peas.
Toss boiled spaghetti with the sauce for a first course and serve the meat and potatoes as the main.

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