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  • 1 tablespoon olive oil
  • 2 whole chicken legs, thighs and drumsticks separated (if you have them, use the whole wings as well)
  • 1/2 packet of LMC Poultry Brine or 2 teaspoons of kosher salt 
  • 1 large leek, cleaned, halved lengthwise and sliced into strips
  • 1 larger fennel bulb, cored and finely chopped 
  • 1/2 teaspoon curry seasoning 
  • 4 cloves garlic, minced
  • 1/2 cup of white wine  
  • 2 tablespoons golden raisins 
  • 2 1/2 cups chicken or vegetable stock  
  • 2 bay leaves 
  • 2 sprigs of fresh tarragon 
  • 3 cups cooked Kamut (we source ours from Kandarian Organic Farms) warmed or room temperature*
  • Salt to taste (approximately 1 teaspoon)
  • Fresh tarragon leaves to garnish 



  1. Preheat oven to 350°.

  2. Dry the skin of the chicken with a paper towel and season with the Poultry Seasoning or Kosher Salt.

  3. In a cast-iron pan or heavy bottomed skillet, heat the cooking oil/fat until it shimmers and caramelize the skin of the chicken for a few minutes on each side. Remove from pan when golden brown and set aside.

  4. On medium heat, sauté the leek and fennel in the oil for a few minutes, then add the curry seasoning and minced garlic. Sauté until the garlic and spices become fragrant.

  5. Add the white wine and raisins and reduce until the wine is almost gone.

  6. Add the stock, bay leaves, tarragon and the chicken legs. Settle the legs into the skillet or pan so that they are almost submerged and bring the ingredients to a low simmer.

  7. After the chicken has been brought to a simmer, place uncovered in the oven for approximately 1 hour or until the the chicken is braised and can easily be pulled from the bone.

  8. When the chicken is “falling off the bone tender”, gently lift out of the broth and place in a warm spot or covered plate.

  9. While the chicken cools, simmer the braising liquid on the stove until only about a 3/4 of a cup of liquid remains.

  10. Combine the curry-spiked braising liquid (save a few tablespoons for garnishing), cooked vegetables and raisins with the cooked Kamut. Thoroughly mix to incorporate and add salt to taste (optional).

  11. Serve the braised chicken with the curried Kamut. If you’d like to spread out the portion a bit, you can pick the chicken from the bone and mix it into the grains. Garnish with the remaining braising liquid and tarragon leaves.


*Cook Kamut the same as you would rice with 1 part grain to 2 parts water. 1 cup of uncooked grain will yield 2 cups of cooked.