Fenek Moqli Malti Style (Maltese Garlic, White Wine & Bay Leaf Pan-Seared Chicken/Rabbit) – Authentic Malta Recipe
Malta’s treasured national dish (Stuffat/Fenek Moqli): seared golden with whole garlic cloves, wine, and bay leaves.
- Country of Origin
- 🇲🇹 Malta (Southern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-seared chicken thighs (or traditional rabbit), Crispy roasted potatoes, Crusty Maltese ftira bread, 8 cloves crushed garlic, Dry white wine
Ingredients for Fenek Moqli Malti Style (Maltese Garlic, White Wine & Bay Leaf Pan-Seared Chicken/Rabbit) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared chicken thighs (or traditional rabbit), prepped into bite-sized pieces
- 1.5 cups crispy roasted potatoes, washed and trimmed
- 1 cup crusty Maltese ftira bread
- 1 medium onion and 3 cloves garlic, finely minced with 8 cloves crushed garlic
- 1.5 tbsp traditional Malta seasoning (dry white wine, bay leaves, fresh rosemary and thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden pan-seared chicken thighs (or traditional rabbit) for 5 minutes.
- Add minced onion, garlic, 8 cloves crushed garlic, and dry white wine, bay leaves, fresh rosemary and thyme, stirring for 2 minutes until deeply aromatic.
- Add crispy roasted potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crusty Maltese ftira bread right before serving warm.