2 tablespoons of olive oil
1 shallot, minced
1 cup of basmati rice
1 teaspoon of Provençal herbs (spice mix including thyme, tarragon, lavender, and/or rosemary)
1/4 cup of slivered almonds
3 tablespoons of dried cranberries
1/4 cup of bourbon
1 1/2 cup of chicken stock
Salt and pepper
Rinse the rice until the water runs clear and soak in water until you need it, which is going to be in about 10 minutes.
Split the squab on their back with poultry shears, then flatten. Remove the rib bones if you are skilled. Season both sides with salt and pepper.
Put a big pot on a medium high burner and heat up the oil. Then, add one squab skin side down and sear for a few minutes until turning brown, flip and brown the other side too. Remove and put in a small roasting pan and repeat the searing process with the second bird. Don't clean the pot because you're going to use it the way it is in a few minutes.
Finish roasting the squab on a baking sheet in a 325ºF oven until the internal temperature is 165ºF (probably after around 25 minutes).
While the squab is roasting, in the same pot that you seared the squab, and on medium, sauté the shallot until soft, add the almonds and cook for 30 seconds until they are brown. Pour in the bourbon and reduce by half while stirring up the brown bits stuck to the bottom of the pan. Add the chicken stock, herbs, salt and pepper and bring to a boil. Then, put the heat on as low as possible and add the drained rice, along with the cranberries. Cover tightly and cook for about 15 minutes.
Once the rice is done, lightly fluff. Serve the squab on top of the rice.