The light and slightly sweet flavors of the Persian Chicken stew make a great pairing with a semi-sweet white wine from Bordeaux.
In a large dutch oven like Le Creuset, add the olive oil over medium heat. Add the onions and sauté until they are translucent and slightly golden, about 7-10 minutes. Add the chicken breasts, turning to coat them in the onion mixture. Cook for about 5 minutes on each side, or until chicken is turning golden in color.
Grind the saffron between your fingers as you sprinkle it over the chicken. Stir to mix. Then add the cumin, cinnamon, orange juice, salt and pepper and stir to combine.
Pour enough boiling water over the chicken to just cover the chicken. Add the fennel and honey. Cover the pot with a lid, reduce the temperature to low, and simmer for 1 hour, after 30 minutes stir the pot to prevent sticking on the bottom.
Soak the raisins in the lemon juice.
After 1 hour, stir in the raisins with the lemon juice and continue to cook covered for 1 more hour.
Serve with basmati rice and a glass of semi-sweet white Bordeaux wine.