Saffron Chicken and Chickpea Stew

• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 (3-inch) cinnamon stick
• 1/4 teaspoon crumbled saffron threads
• 1/4 teaspoon dried hot red pepper flakes
• 1 bay leaf
• 1 pinch ground cloves
• 2 teaspoons extra-virgin olive oil
• 1/2 large fennel bulb (6 ounces)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 3/4 cups canned crushed tomatoes (15-ounce can)
• 1/2 cup chicken broth
• 1/2 cup water
• 1 pound skinless, boneless chicken breast halves
• Salt and pepper, to taste
• 1 1/2 cups canned chickpeas (19-ounce can)
• 3 tablespoons chopped fresh flat-leaf parsley

1. Cook onion, garlic, cinnamon stick, saffron, pepper flakes, bay leaf, and clove in oil in a 4-quart heavy saucepan over low heat, stirring occasionally, until onion is softened, about 8 minutes.
2. Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers.
3. Cut bulb lengthwise into 1/4-inch wedges.
4. Cut peppers into 1 * inch pieces Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes.
5. Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes.
6. Rinse and drain chickpeas.
7. Pat chicken dry and cut crosswise into 3/4-inch-thick slices.
8. Season with salt and pepper.
9. Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes.
10. Stir in parsley and salt and pepper.

onion, garlic, cinnamon stick, crumbled saffron threads, bay leaf, ground cloves, extravirgin olive oil, fennel bulb, red bell pepper, yellow bell pepper, tomatoes, chicken broth, water, skinless, salt, chickpeas, parsley

Taken from www.foodnetwork.com/recipes/saffron-chicken-and-chickpea-stew-recipe.html (may not work)