Meatballs from Luik

Antillean chicken

• 600 GRAM MINCED BEEF
• 1 ONION, chopped
• 2 EGGS
• 50 GRAM BREADCRUMBS
• 4 TBSP FLOUR
• 50 GRAM RAISINS
• 4 TBSP JAM
• 4 TBSP APPLE SYRUP
• 3 TBSP BUTTER

• 600 GRAM CHICKEN BREAST, cut in strips
• 1 ONION, chopped
• 2 SWEET PEPPERS, cut in strips
• 6 PRUNES, cut
• 10 OLIVES, halved
• 2 TOMATOES, cubed
• 1 TSP CUMIN SEEDS
• 2 CLOVES GARLIC, chopped
• 1 CUP CHICKEN STOCK

Mix the minced beef with the eggs, half of the onion, the breadcrumbs and pepper and salt to taste. Form 20-25 small meatballs and roll these through the flour. Heat the butter until brown. Fry the remaining onion half 3 minutes and add the meatballs. Fry them on middle high heat until they are brown on all sides. Add the apple syrup, the raisins, the jam, 1 cup of water and pepper and salt to taste. Bring this to the boil, lower the heat and simmer for 15 minutes. Turn the meatballs after 10 minutes. Put the meatballs on a plate and pour the sauce on top.

On the first Saturday in October, Luik (Liège) celebrates Nocturne des Coteaux de la Citadelle (Night of the hills of the citadel). The whole citadel lights up with thousands of candles and around 23:30 there are fireworks. Click on culinary calendar for more links between cooking and worldwide celebrations.

Stir fry the onion, garlic and peppers 5 minutes. Add the chicken and stir fry 5 minutes more. Add the remaining ingredients, bring this mixture to the boil and simmer for 20 minutes. Serve with rice.

Inspired by the Dutch cooking magazine Allerhande.