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Combine the "filling" ingredients.
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Make sure that they are all combined very well.
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Set aside.
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Remove skin from the chicken thighs.
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Slice the remaining ½ of the lemon into 4 slices.
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Put the chicken into a large pot and top with the lemon slices.
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De-stem the grape leaves. Set aside on paper towel covered plate (to allow brine to drain off)
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Place the leaves on the work surface, smooth side 'up'(this side is a darker green)
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Note: the very veiny side is NOT the side that the stuffing goes on
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(it faces out, to allow thorough cooking)
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Place the well mixed stuffing on the leaf in a narrow line with a little room remaining at each side of the leaf and at the bottom as well.
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After doing so, fold the sides of the leaf inward over the stuffing with a little space in the middle.
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Then, take the bottom of the leaf and roll upwards keeping the sides of the leaf tucked in and make sure your leaf is rolled tightly.
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You should end up with a cigar-shaped leaf 'package'
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Place each rolled grape leaf into the pot forming a layer atop the chicken and sliced lemons
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Make a second and third layer (this will depend upon the size or your pot and the number of rolled grape leaves.
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Place a plate on top of the leaves, inside the pot
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In a bowl, mix together 1 tablespoon cinnamon powder with 2 litres of fresh water
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Pour the 'cinnamon water' over the entire mixture, ensuring that the water level is above the plate
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Place on stove on high heat to bring all to a boil and then turn the heat down to medium, and cook for 1.5 hours with a lid on the pot
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It's all done when you remove one stuffed grape leaf and have a taste.
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If the rice inside the leaf is cooked, it's done! If not, replace the lid and cook for another 15 minutes.