Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup slivered almonds
- 2 tablespoons butter or margarine
- 8 ounces boneless, skinless chicken breast, diced (1 cup)
- 1/2 teaspoon fennel seeds, ground
- 1/2 teaspoon fines herbes
- 1/4 teaspoon thyme
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups cooked rice (cooked in chicken broth)
- 3 tablespoons dried currants
- 1 teaspoon grated lemon peel
- 2 tablespoons water
- 18 to 20 small grape leaves
- 1 lemon, thinly sliced
- =
Directions
Spread almonds in single layer on baking sheet; bake at 350 degrees 5 to 8 minutes, stirring occasionally, until lightly browned. Cool.
Melt butter in frying pan. Stir in chicken, fennel, fines herbes, thyme, pepper and cinnamon; cook until lightly browned.
Combine chicken, rice, almonds, currants and lemon peel; mix well. Spoon 2 tablespoons rice mixture onto center of each grape leaf. Tuck in sides and roll tightly to form 2-inch cylinders. Place rolls in baking dish; sprinkle with water and top with lemon slices. Cover dish with foil; bake at 350 degrees 20 minutes. Serve warm or at room temperature.