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
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. Trim fennel stalks flush with bulb, discarding stalks, and trim any discolored outer layers. Cut bulb lengthwise into 1/4-inch wedges. Cut peppers into 1 * inch pieces Add fennel and bell peppers to onion mixture and cook, stirring occasionally, 5 minutes. Add tomatoes, broth, and water and simmer, covered, until peppers are tender, about 8 minutes. Rinse and drain chickpeas. Pat chicken dry and cut crosswise into 3/4-inch-thick slices. Season with salt and pepper. Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally, until chicken is cooked through, about 6 minutes. Stir in parsley and salt and pepper.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes