Step 1

In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.

Step 2

Add the tomato paste, garlic, pepper flakes and orange zest. Cook, stirring often, until the tomato paste begins to darken and stick to the pot, about 4 minutes. Reduce to medium and add the wine. Bring to a simmer and cook, scraping up any browned bits, until the liquid is almost evaporated, about 3 minutes.

Step 3

Add the chicken, 3 cups water and the saffron, then stir to combine. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 15 minutes.

Step 4

Off heat, remove and discard the zest strips. Stir in the orange juice and about half the basil, then taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the remaining basil.