DIRECTIONS
Step 1: prepare the stuffing ahead of time, preferably the night before, by mixing all the “stuffing” ingredients listed above together and set them aside in the fridge.
Step 2: semi-cook the chicken thighs on medium-high heat to brown the outside, about 75% done. Once the chicken thighs seem almost cooked, remove the pot from the heat and set aside to cool down. We are then going to put the vegetables and the leaves inside the pot.
Step 3: as the pot is cooling down, we are going to prepare the “stuffing vegetables” by removing the core of the zucchini, eggplant, green pepper and the tomato using a vegetable corer or by using a knife. Lay the grape leaves out on a plate and separate the leaves from one another. Cut the stems of the Swiss Chard and place the leafy parts in boiling water or microwave them for a few seconds. The onion can also be boiled in water or microwaved for 2 minutes to make it softer to work with.
Optional: you can finely chop the removed cores of the vegetables and add them to the stuffing mixture. This will add much flavor.
Step 4: start by stuffing the vegetables with the stuffing mixture, about ¾ the way. Put the stems of the swiss chard inside the pot first and then arrange the vegetables in the pot. See video to get a better understanding of this process. After the vegetables are stuffed and arranged, start stuffing and rolling the grape leaves and the swiss chard leaves. Place the rolled leaves in the pot.
Step 5: add the liquid cooking mixture into the pot. Put a small plate on top of the rolled leaves, to ensure the vegetables and the leaves do not open up while cooking. Cover and bring to a boil on fairly high heat for about 10-15 minutes. Once the liquid has evaporated, lower the heat and let simmer for 20-30 minutes.
Step 6: the traditional way of serving dolma is by flipping the pot onto a large, flat and circular tray. Tap the bottom of the pot a few times and slowly remove it.
Step 7: dig in! bon appétit or what we say, bl-afya!
