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  • The Australian Women’s Weekly Food

    Oh so simple slow cooking

    May 29, 2022 4 minutes

    Almond and saffron chicken broth

    PREP TIME 15 MINUTES COOK TIME 3 HOURS 10 MINUTES SERVES 4

    FIVE INGREDIENTS

    8 chicken thigh fillets (1.4kg)
    1 teaspoon saffron threads
    2 medium red onions (340g)
    2 medium fennel bulbs (600g)
    ⅓ cup (25g) roasted flaked almonds

    STAPLES

    20g butter
    1 tablespoon white wine vinegar sea salt flakes freshly ground black pepper

    1 Preheat slow cooker on HIGH.

    2 Pat chicken dry with paper towel.

    3 Place 2½ cups (625ml) boiling water in a heatproof jug; add saffron threads and stir gently.

      Peel onions; cut crossways into 1cm thick slices. Remove stalks and fronds from fennel bulbs; reserve. Cut

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