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Chicken, currant and almond dolmades

Kate Gibbs

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Chicken, currant and almond dolmades.
Chicken, currant and almond dolmades.Katie Quinn Davies
Time:30 mins - 1 hour

This twist on a Greek classic is a crowd-pleaser.

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Ingredients

  • 1 onion, finely chopped

  • 2 tbsp olive oil

  • 350g minced chicken

  • 1/2 cup long-grain rice

  • 1/2 tsp ground all-spice

  • 1/2 tsp ground cinnamon

  • 3/4 cup currants

  • 1/3 cup slivered almonds

  • grated zest of 1 lemon

  • salt and pepper

  • 35 preserved vine leaves, rinsed, plus extra

  • 750 ml chicken stock

  • lemon wedges

Method

  1. Saute onion in oil in frying pan until tender.

    Increase heat, add chicken and cook for 5 minutes or until browned.

    Add rice and spices; saute for 3 minutes.

    Stir in currants, almonds and zest. Season.

    Place a vine leaf on a work surface, shiny side down. Place 1 tbsp mixture at base of leaf. Fold in sides and roll up. Repeat with remaining leaves and rice.

    Line base of a saucepan with extra leaves. Layer dolmades on top, add stock, plust water, if needed, to cover.

    Weigh down with a plate, and simmer for 40 minutes or till rice is cooked. Serve with lemon.

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