CHICKEN-AND-RICE-STUFFED GRAPE LEAVES

Chicken-and-Rice-Stuffed Grape Leaves image

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!

Provided by Grace Lynn

Categories Chicken

Time 2h30m

Yield 50-60 stuffed grape leaves

Number Of Ingredients 16

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Ingredients

1/2 cup olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground allspice
1 cup long-grain white rice
4 cups low sodium chicken broth
1/4 cup dry white wine
1 lb ground chicken
6 tablespoons fresh lemon juice
1/2 cup sliced whole scallion
1/2 cup chopped of fresh mint
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) jar grape leaves, in brine,drained,rinsed,and drained again

Steps:

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.