Saffron-Poached Chicken with Crispy Chickpea & Charred Fennel Pilaf

Ingredients

• 2 pieces (6 oz each) boneless, skinless chicken breasts, room temperature
• 1/2 teaspoon saffron threads, premium quality
• 1 1/2 cups low-sodium chicken broth, warmed
• 3/4 cup pearl couscous, whole grain variety
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted dry
• 1 medium fennel bulb, sliced into wedges
• 4 tablespoons extra virgin olive oil, divided
• 3 cloves garlic cloves, thinly sliced
• 2 sprigs fresh thyme, or 1/2 tsp dried
• 1 whole bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons lemon juice
• 3 tablespoons pine nuts, toasted
• 1/4 cup fresh mint leaves, chopped
• to taste sea salt
• to taste cracked black pepper

Instructions

1. 1

   Toast saffron threads in a dry skillet for 30 seconds, then steep in 1/4 cup warm broth for 5 minutes. Set aside.

2. 2

   Pat chickpeas dry and toss with 1 tablespoon olive oil, 1/4 teaspoon cumin, salt, and pepper. Spread on a sheet pan and roast at 425°F for 12-14 minutes until golden and crispy, shaking halfway through. Set aside.