The Peacock Recipe

In a large bowl combine mixed baby greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and halved Kalamata olives. Toss gently and set aside at room temperature while you prepare the warm components so the greens remain bright and crisp.

Marinate chicken

Pat chicken thighs dry with paper towels. In a small bowl mix 2 tablespoons extra-virgin olive oil, minced garlic, ground cumin, smoked paprika, kosher salt and black pepper. Rub the mixture evenly over both sides of the chicken. Let rest 15 minutes at room temperature (or up to 1 hour in the refrigerator).

Cook chicken

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add the chicken skin-side down and sear 5–6 minutes until deeply golden and crisp. Flip and reduce heat to medium; continue cooking 6–8 minutes more until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into bite-sized strips.

While the chicken rests, warm 1 cup cooked rice in a small saucepan over low heat with a splash of water or in the microwave covered for 1–2 minutes. In the same skillet used for chicken, add the drained chickpeas and lemon zest and toss over medium heat for 2–3 minutes to warm and pick up any fond. Season with a pinch of salt and remove from heat.

Make herb-tahini yogurt sauce

In a small bowl whisk together Greek yogurt, tahini, lemon juice and 1 tablespoon water until smooth. Fold in chopped dill, 1 tablespoon parsley and chopped mint, then season with 1/4 teaspoon sea salt and 1/4 teaspoon Aleppo or crushed red pepper. Adjust lemon or water to reach a drizzling consistency.

To assemble, spread a thin layer (about 2 tablespoons) of the yogurt-tahini sauce across the center of a shallow serving bowl or plate. Add warmed rice to one side, arrange mixed greens and market salad on another side, place warm chickpeas beside the rice and top with sliced chicken. Drizzle remaining yogurt sauce over the chicken and salad.

Finish by sprinkling chopped parsley, remaining mint, toasted pine nuts, a dusting of sumac and a final drizzle (about 1 tablespoon) of extra-virgin olive oil. Season with more flaky sea salt and freshly cracked black pepper to taste.

Warm pita wedges briefly on the skillet used for chicken (30–60 seconds per side) until lightly charred and pliable. Serve alongside the plated components for scooping and sharing.