Ingredients

• 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

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Instructions

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. 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.
3. 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.