Name: Grape leaves with chicken (Warak Enab)
Ingredients: 1 whole Waitoa chicken cut into 8 pieces; 3 cups rice; 1 tablespoon each of cinnamon, cardamom, nutmeg, cloves, cumin, coriander, paprika; Olive oil, for frying, plus 2 tablespoons extra; Grape leaves; 3 medium potatoes, chopped; 3 tomatoes, chopped; 2 lemons, sliced; Salt and freshly ground black pepper, to season; 2 tablespoons tomato paste

Ingredients

1 whole Waitoa chicken cut into 8 pieces

3 cups rice

1 tablespoon each of cinnamon, cardamom, nutmeg, cloves, cumin, coriander, paprika

Olive oil, for frying, plus 2 tablespoons extra

Grape leaves

3 medium potatoes, chopped

3 tomatoes, chopped

2 lemons, sliced

Salt and freshly ground black pepper, to season

2 tablespoons tomato paste

Method

Step 1

To make the filling, soak rice in water for 15 minutes, then wash it. Add the seven spices and olive oil, mixing well.

Step 2

If the grape leaves are fresh, put water in a pot and heat until boiling. Adding a tiny quantity of grape leaves, leave for a minute on each side while gently pressing with a fork so it remains in the water. If using pickled grape leaves, do not dip them in boiled water.

Step 3

Wash chicken and chop into pieces. Heat a frying pan on medium heat and add oil. Cook chicken on both sides until golden and cooked.

Step 4

To enclose filling in grape leaves, open the cooled leaf, spreading it out, then add rice filling. Close edges and wrap. Continue until all grape leaves are used.

Step 5

Place potatoes, tomatoes, lemon slices, fried chicken and wrapped grape leaves neatly in the bottom of pot.

Step 6

Pour water over until it covers pot ingredients. And in extra oil, seasoning and tomato paste.

Step 7

Using your hands, press down on all the components until they are compacted and tightened. Lay any weight on top of the pot.

Step 8

Heat pot on high heat until it boils, then reduce to low for an hour and a half to cook.

Step 9

When finished, flip pot over onto a large tray and serve.