Chicken and Rice Stuffed Grape Leaves
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 50-60 stuffed grape leaves
Description:
These chicken and rice stuffed grape leaves are perfect appetizers for gatherings, and they can be prepared up to 2 days in advance, allowing the flavors to meld beautifully over time. They are infused with Mediterranean-inspired herbs and spices, making them a delightful addition to any potluck or brunch spread.
Ingredients:
- 1/2 cup olive oil, plus extra for greasing
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground allspice
- 1 cup long-grain white rice
- 4 cups low sodium chicken broth, divided
- 1/4 cup dry white wine
- 1 pound ground chicken
- 3 tablespoons fresh lemon juice, divided
- 6 scallions, finely chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Salt and black pepper, to taste
- 50-60 grape leaves, rinsed and drained if using preserved leaves
Instructions:
-
Prepare the Rice Filling:
- Heat 2 tablespoons of olive oil in a 2-quart nonstick saucepan over moderate heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and ground allspice, cooking for an additional 1-2 minutes until fragrant.
- Add the long-grain white rice, tossing to coat in the oil and spices, and cook until lightly toasted, about 2-3 minutes.
- Pour in 1 cup of chicken broth and the white wine, bringing the mixture to a boil.
- Reduce the heat to low, cover the saucepan, and simmer until the broth is absorbed and the rice is tender, about 5-8 minutes.
- Remove from heat, keep covered, and let stand for 10 minutes.
- Transfer the cooked rice mixture to a large bowl and allow it to cool to room temperature.
-
Prepare the Filling and Stuff the Grape Leaves:
- Once the rice is cooled, crumble in the ground chicken.
- Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, chopped scallions, mint, parsley, dill, salt, and black pepper to the bowl with the rice and chicken.
- Mix the ingredients thoroughly using your hands until well combined.
-
Assembly and Baking:
- Preheat your oven to 350°F (175°C).
- Lightly oil 2 shallow casseroles or baking dishes, approximately 12×18 inches each.
- Prepare the grape leaves by laying them shiny side down in front of you.
- Place 1-1 1/2 tablespoons of the filling in a log shape across the lower third of each leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll up firmly.
- Arrange the stuffed grape leaves seam side down in a single layer in the prepared casseroles.
- Pour 1 1/2 cups of chicken broth over each casserole dish, almost covering the grape leaves.
- Sprinkle 2 tablespoons of lemon juice over each pan, then cover tightly with foil.
- Bake for about 50 minutes until heated through and tender.
-
Chilling and Serving:
- Allow the baked stuffed grape leaves to cool to room temperature.
- Transfer them to a deeper pan or container, such as a bread pan, making several layers.
- Drizzle the remaining 1/4 cup of olive oil over the layers.
- Cover the pan or container and refrigerate for at least 6 hours or up to 2 days to allow the flavors to develop.
- Serve the stuffed grape leaves cold, accompanied by additional lemon wedges if desired.
These chicken and rice stuffed grape leaves are a labor of love, perfect for preparing ahead of time and enjoying with family and friends. They are not only delicious but also showcase the rich flavors of Mediterranean cuisine, making them a delightful addition to any occasion.
