Page 395 - YC Cooking School

7. Once the onions are golden brown, deglaze with 200ml wine and add the chicken

stock.
8. With the remaining wine, deglaze the pan that was used to fry the meatballs and then
add this liquid to the cast iron pot, together with the seared meatballs.
9. Add the sugar, bay leaves, thyme and figs.
10. Bring to the boil, then reduce the heat and cover with a lid. Cook over a very low heat
for about 30 minutes.
11. Once 30 minutes have passed, remove the lid and simmer for a further 45 minutes or
until the sauce has reduced and strengthened in flavour.
12. Season with salt and freshly ground pepper.
13. Drizzle with a little olive oil and garnish with some roughly chopped dill, coriander and

mint, just before serving.
14. Serve alongside the basmati rice and a little Greek yoghurt.

For the basmati rice

1. To cook the basmati rice, place the rice, water and a good pinch of salt into a heavy-
based saucepan.
2. Cover with the lid and cook gently over a moderate heat for 15-20 minutes.
3. Once all the water has been absorbed, turn off the heat and allow to rest for another

10 minutes
4. Fluff it up with a fork before serving.

© Recipe copyright of Franck Dangereux

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