Smoky Turkish Chicken Dolmas
Delicate chicken and rice fillings wrapped in tender grape leaves, served with a side of smoky dolma sauce.
Ingredients
- ●1 pound, boneless and skinless chicken breastground
- ●1 cup long-grain ricecooked
- ●1/2 cup smoky dolma saucestore-bought or homemade
- ●20-25 leaves dried grape leavesfresh or jarred
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Soak the grape leaves in a large bowl of water for 30 minutes.
- 2
Preheat oven to 375°F (190°C).
- 3
In a large mixing bowl, combine ground chicken, cooked rice, onion, garlic, salt, and black pepper.
- 4
Drain the grape leaves and place one leaf on a flat surface.
- 5
Spoon about 1 tablespoon of the chicken mixture onto the center of the leaf.
- 6
Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package.
- 7
Repeat with the remaining grape leaves and filling.
- 8
Place the dolmas seam-side down in a baking dish.
- 9
Drizzle the smoky dolma sauce over the dolmas.
- 10
Cover the dish with aluminum foil and bake for 25 minutes.
- 11
Remove the foil and bake for an additional 10-15 minutes, or until the grape leaves are tender.
- 12
Serve warm or at room temperature.