The other evening, armed with a package of saffron threads that wasn’t getting any fresher in my spice cabinet, along with some pantry staples and the memories of real Marseille Bouillabaisse swirling in my head, I set to creating a simpler, quicker version using chicken instead of seafood. A quick smoked paprika-spiked aioli completed the dish.

I used the leg quarters that had caught my eye at the grocery earlier in the afternoon, but in hindsight I think I would just stick with thighs — they’re easier to sear, cook and eat. And you could just as easily do this with breasts, if you’re a white-meat-only kind of person.

Saffron-Braised Chicken with Garlicky Chickpeas
Serves 6

2 tablespoons olive oil
1 red onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon saffron threads
1 Tablespoon grated orange zest
3/4 cup dry white wine
14 ounces canned diced or crushed tomatoes, undrained
14 ounces low-sodium chicken broth
12 chicken thighs, with skin and bones

Quick Chili Aioli
1/2 cup mayonnaise
2 cloves garlic, pressed or minced
juice of 1/2 lemon
1/2 teaspoon chili powder or smoked hot paprika
pinch of kosher salt and grinding of black pepper

Garlicky Chickpeas
2 cans chickpeas, rinsed and drained
3 tablespoons olive oil
2 cloves garlic, pressed or minced
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh mint
1/4 cup chopped Italian parsley
1 cup crumbled feta cheese

1 crusty baguette, sliced into 1/2″ thick slices, brushed with olive oil, and toasted

Preheat oven to 375F. Pat chicken thighs dry and season lightly with salt and pepper.

Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear chicken thighs on both sides and remove to a plate. When finished, saute onions in same pot until soft and golden, 6-8 minutes. Add thyme, saffron, orange zest and wine, scraping up any chicken bits stuck to the pot. Add tomatoes and broth, and return mixture to a boil. Season lightly with salt and pepper.

Return chicken to pot — try to get all in one layer in the sauce. Cover and place in the oven. Bake until chicken is cooked through and tender, about 40 minutes.

While chicken is baking, combine Quick Chili Aioli ingredients and set aside.

Also while chicken is baking, lightly oil a small baking dish, tip in drained chickpeas, and toss with olive oil, garlic, and cayenne, along with a pinch of salt. Add to oven, alongside chicken, during the last 10-15 minutes of baking. Remove from oven and stir in mint, parsley and feta.

Toast bread, if you haven’t already!

To serve, place two thighs in each of six shallow bowls. Add a ladle or two of the sauce. Then a serving of the chickpeas. Put a dollop of the aioli on each toast slice and add a couple to each bowl.

Wine Pairing: I like an Old World red here — specifically something from a southern, Mediterranean-ish region, though I wouldn’t say no to a Portuguese red. Here are a few I’ve enjoyed lately — with the exception of the Corbieres, all are Palm Bay imports.

Les Vignerons de la Mediterranee 2007 Corbieres Les Deux Rives ($9). A heck of a deal. Not overly complex, but completely likeable for its ripe berry flavors and savory spice notes that persist nicely on the moderate finish. Ready to drink now. A blend of Grenache, Syrah, Mourvedre and Carignon. Locate this wine online or in your area.

Planeta 2007 Sicilia La Segreta ($15). Ripe and full of flavor, with berry and cherry jam character that is balanced with appealing spice and acidity notes. With a bright, focused finish. A blend of Nero d’AVola (50%), Merlot, Syrah and a dash of Cabernet Franc. Ready to drink now and over the next year or two. Locate this wine online or in your area.

Bodegas Faustino 2005 Rioja Crianza ($17). Easy to like for its smooth red fruit character and sweet tobacco, spice, and toast notes that linger on a bright, medium-bodied finish. Ready to drink now and over the next three or four years. Locate this wine online or in your area.

Jose Maria da Fonseca 2004 Terras do Sado Periquita Reserva ($19). I could drink this wine every day, for its balanced, medium-bodied, plush cherry and blueberry flavors, aromatic floral and exotic spice notes, and smooth, focused finish. Ready to drink now. Locate this wine online or in your area.

Mazzei 2005 Maremma Toscana Serrata di Belguardo ($23). Full-bodied red plum and berry fruit is accented with black tea, fresh herbs and vanillin oak. Nice acidity makes this deep wine food friendly. A blend of Sangiovese (80%) and Alicante Nero. Ready to drink now and over the next three or four years. Locate this wine online or in your area.

Bodegas Campillo 2001 Rioja Reserva Selecta ($36). Intense black fruit is accented with aromatic leather and smoky cedar notes, with clove and vanilla bean accents on the focused finish. Benefits from a bit of decanting. Ready to drink now and over the next five or six years. Locate this wine online or in your area.