Chicken and Rice Stew
I made this for a study group a couple weeks ago. But I didn't take a picture because we were looking at too many types of geometry for me to remember. Regardless, it was really good, though not in a typical chicken-and-rice soup kind of way we're all used to. Anyway, this makes a lot but seems to be enjoyed enough to only leave a bit of leftovers. Hope you enjoy! 3 slices bacon, chopped 2-3 tablespoons rosemary-infused olive oil (or just olive oil) 2 large onions 1 teaspoon each: harissa, pomegranate molasses, salt, tumeric 1/4-1/2 teaspoon fenugreek 2 tablespoons citrus vinegar 2 large russet potatoes, cut up 1 pound carrots, cut up 1 15-ounce can diced tomatoes 1 15-ounce can corn 1 handful dried chanterelle mushrooms 32 ounces chicken broth water as needed 2 pounds chicken breast (with juices) salt and pepper as needed 1 cup white wine 2 heads of garlic, left whole 1 2-inch slice orange peel 10 peppercorns 1 star anise 1 small stick cinnamon 1/4 tea...