Monday, March 28, 2011

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 teaspoon whole cumin seeds
2 dried limes
1/2 teaspoon saffron

1/2 - 1 cup red rice
1 preserved lemon, chopped
2/3 cup shredded cabbage
salt and pepper as needed

Fry the bacon in the olive oil. Add the second group of ingredients and fry until the onions are fragrant and mostly transluscent. Put the anise, cinnamon, cumin and peppercorns in a bundle (I use a tea strainer) and add it plus the remainder of the third group of ingredients. Let simmer one hour, remove the spice bundle, then add the last group of ingredients and let cook one more hour. Makes 6-ish quarts.

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