Migration Recipe

Prepare aromatics

Heat 1 tablespoon olive oil and 2 tablespoons butter in a medium saucepan over medium heat until the butter melts and foams. Add the diced onion and sauté, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Toast rice

Add the 2 cups of long-grain rice to the pan and stir to coat grains with butter and oil. Cook, stirring constantly, 1–2 minutes to lightly toast the rice — this builds flavor and helps keep grains separated.

Simmer pilaf

Pour in 4 cups stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam. Fluff with a fork before using.

Marinate chicken

In a medium bowl combine 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the 1 pound chicken pieces and toss to coat. Allow to marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary) and cook without moving for 2–3 minutes to develop a sear. Stir and continue cooking until chicken is cooked through and edges are browned, another 3–4 minutes. Remove cooked chicken to a plate and tent loosely with foil.

Warm chickpeas

In the same skillet, add the drained chickpeas and cook 2–3 minutes, tossing to pick up any browned bits and flavor. Add a pinch of salt and a dash of smoked paprika if desired. Return the chicken to the pan and stir to combine and warm together for 1 minute. Remove from heat and keep warm.

Sauté vegetables

In a separate skillet over medium heat add 1 tablespoon extra-virgin olive oil (from finishing oil) and add the carrot matchsticks and sliced red bell pepper. Sauté until tender-crisp, about 4–5 minutes. Add the thawed peas and cook 1 minute to heat through. Season with a pinch of salt and pepper.

Combine components

Add the cooked rice to a large shallow serving pan or bowl. Fold in the sautéed vegetables, the spiced chicken and chickpeas, and gently combine so the grains remain separated. Sprinkle the chopped parsley, toasted slivered almonds, lemon zest, and 1 teaspoon harissa (optional) evenly over the top.

Finish and dress

Drizzle the remaining 1 tablespoon extra-virgin olive oil and an additional tablespoon if you like for shine. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed. Toss gently to distribute the finishing oil and seasonings.