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Chicken-and-Rice-Stuffed Grape Leaves

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“These are excellent appetizers to make ahead for big gatherings. In fact, these can be made up to 2 days in advance and the flavor just gets better!”
2hrs 30mins
50-60 stuffed grape leaves

Ingredients Nutrition


  1. Spoon 2 tablespoons of the olive oil into a 2-quart nonstick saucepan and place over moderate heat.
  2. Add the onion and saute until softened, about 5 minutes.
  3. Add the garlic and allspice and saute for 1 to 2 minutes.
  4. Add the rice, toss, and cook until lightly toasted, 2 to 3 minutes.
  5. Pour in 1 cup of the broth and the white wine and bring to a boil.
  6. Lower the heat, cover, and simmer over low heat until the broth is absorbed, 5 to 8 minutes.
  7. Remove from the heat, cover tightly, and let stand for 10 minutes.
  8. Uncover, turn out into a large bowl, and let cool to room temperature.
  9. When the rice is cool, crumble in the ground chicken.
  10. Add 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the scallions, mint, parsley, dill, salt, and pepper.
  11. Mix thoroughly with your hands to combine.
  12. Preheat the oven to 350 degrees F.
  13. Lightly oil 2 shallow casseroles or baking dishes (approximately 12x18 inches.) Separate the grape leaves and arrange them in a stack.
  14. Working with 1 leaf at a time, place a leaf, shiny side down, in front of you.
  15. Shape 1 to 1 1/2 tablespoons of the filling into a log and place it across the lower third of the leaf.
  16. Fold up the bottom of the leaf over the filling, then fold in the sides and firmly roll up.
  17. As they are assembled, place the stuffed leaves, seam side down, close together in a single layer in the prepared casseroles.
  18. Continue stuffing the grape leaves.
  19. Pour 1 1/2 cups chicken stock over each casserole to almost cover the leaves.
  20. Sprinkle 2 tablespoons of the remaining lemon juice over each pan; cover tightly with foil.
  21. Bake for about 50 minutes, until heated through and tender.
  22. Let cool to room temperature.
  23. When cool, arrange the stuffed grape leaves in a deeper pan (a bread pan or some other deep container), making several layers.
  24. As you build up the layers, drizzle the remaining 1/4 cup olive oil.
  25. Cover and chill for at least 6 hours or up to 2 days.
  26. Serve cold with more lemon, if desired.

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