Persian Saffron and Fennel Chicken Stew
The light and slightly sweet flavors of the Persian Chicken stew make a great pairing with a semi-sweet white wine from Bordeaux.
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 large white onions, diced
- 4 chicken breasts, boneless and skinless
- 1 generous pinch saffron threads
- 2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 2 oranges, juiced
- kosher sea salt and freshly ground black pepper
- 2 large fennel bulbs, ends trimmed and quartered
- 3 tablespoons honey
- 1/3 cup raisins
- 1/2 lemon, juiced
Instructions
- 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.