BRAISED CHICKEN THIGHS WITH CURRIED KAMUT
INGREDIENTS
- 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
DIRECTIONS
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Preheat oven to 350°.
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Dry the skin of the chicken with a paper towel and season with the Poultry Seasoning or Kosher Salt.
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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.
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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.
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Add the white wine and raisins and reduce until the wine is almost gone.
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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.
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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.
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When the chicken is “falling off the bone tender”, gently lift out of the broth and place in a warm spot or covered plate.
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While the chicken cools, simmer the braising liquid on the stove until only about a 3/4 of a cup of liquid remains.
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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).
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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.