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Preheat oven to 350°F (180 °C ).
Mix water and saffron in a bowl and let steep.
In a large pot, brown drumsticks over medium-high heat in a little oil. Season with salt and pepper during cooking. Repeat with chicken thighs and set aside browned chicken pieces in a bowl.
In the same pot, sauté the onion and fennel for about 5 minutes, stirring constantly. Add lemons, olives, raisins, spices, and garlic, and continue cooking for a few minutes. Season with salt and pepper.
Return the chicken pieces to the pot and add steeped saffron and chicken broth. Bring to a boil and cover.
Bake for 30 minutes. Remove cover and continue cooking for 15 minutes. Adjust seasoning.