Chicken-and-Rice-Stuffed Grape Leaves

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READY IN: 2hrs 30mins

INGREDIENTS

Nutrition
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DIRECTIONS

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