Heat 1 tbsp olive oil in a deep sided skillet over medium high heat until the oil starts to shimmer.
Add 1/2 medium fennel bulb, cored and finely chopped1/2 medium onion, peeled and finely chopped and season with kosher salt and freshly ground black pepper and sauté over medium high heat, stirring until the vegetables have softened, about 6-7 minutes.
Add 2 cloves garlic, grated, 1-2 strips orange rind and 1 pinch ground cloves and sauté until the garlic becomes fragrant, about 1 minute.
Add 1/2 cup white wine, stir and cook until reduced by half, about 5 minutes.
Add 1/2 cup chicken stock, 8-10 baby plum tomatoes, halved, 1/4 tsp saffron threads, and 1/2 cup of water. Bring to a boil then reduce heat to medium, cover and simmer for about 15 minutes or until the sauce is reduced by half.
