Chicken Fukti Fyno

Traditionally served with egg-fried rice, this spicy chicken dish comes from Fiphti Ay Tefar, combining traditional flavourings from the region. The "fukti" flavouring is a combination of garlic, chilli, ginger and spring onion (although normal onion is used in this recipe) and the "fyno" flavouring consits of tomato, oregano, basil, rosemary and Worcestershire sauce. Chicken Fukti Fyno is simply chicken cooked in fyno sauce and spiced with the distinct fukti spicyness. This recipe is not cooked the traditional way, but a much simpler method which tastes similar to the original Fiphti Ay Tefar dish.

1 kg chicken meat, diced
3 medium onions, chopped
2 chicken stock cubes
3 green chillis, chopped and seeds removed
crushed chillis to taste
2 tablespoons ground ginger
4 cloves garlic, crushed
olive oil

4 tins chopped tomatoes
2 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried rosemary
Worcestershire sauce to taste
Ground black pepper to taste

Put the first block of ingredients in a pan large enough to hold all the ingredients. Fry until the chicken is cooked through or at very least shows no visible rawness. Add the remaining ingredients and stir thoroughly. Bring to the boil then simmer until the liquid reduces enough to leave a medium to thick sauce.

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