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Chicken Stuffed Dolmades

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Ingredients
  Cooked ground chicken 6 Ounce
  Firm cooked enriched rice 1⁄2 Cup (8 tbs)
  Minced parsley 2 Teaspoon
  Chopped mint leaves/1/4 teaspoon dried mint 1 Teaspoon
  Onion salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Grape leaves 1 Cup (16 tbs) (Use Wilted Or Cooked)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Instant chicken broth and seasoning mix 2 Tablespoon
  Lemon juice 1 Teaspoon
Directions

Prepare filling: In bowl, combine chicken, rice, parsley, mint, onion salt and pepper.
Mix well.
Spread a heaping teaspoonful in the center of each leaf.
Fold in sides, then roll up.
Put any leftover filling or leftover leaves in a saucepan.
Add stuffed leaves, seam side down, in layers, closely packed.
Pour in boiling water, broth mix, lemon juice, turmeric and cloves.
Place a heavy plate on top of rolls to hold them in place.
Cover pan and let simmer for 1 to 1 1/2 hours.
Let cool in pan and serve rolled leaves with any liquid left in pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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