Red Pepper Sauce
3 to 4 whole red bell peppers
1 medium onion, unpeeled and quartered
1 whole tomato, halved
3 whole cloves garlic, unpeeled
2 tablespoon extra-virgin olive oil
Kosher salt and crushed red pepper flakes
1 tablespoon balsamic vinegar
4 to 6 chicken pieces, skin-on, legs and thighs attached
Kosher salt and freshly ground black pepper
½ tablespoon ground coriander
½ tablespoon cumin
Equal parts watercress and parsley
Zest of 1 lemon, cut wedges
Preheat oven to broil. Line a baking tray with aluminum foil. Rub bell peppers with 1 tablespoon olive oil. Set baking tray on middle oven rack and broil until skins are charred (black), turning occasionally, about 10 minutes. Transfer charred peppers to foil and wrap tightly. Set aside. Reduce oven temperature to 425 degrees Fahrenheit. Line baking tray with new foil and coat onion, tomato, and garlic with remaining oil; season lightly with salt. Roast until vegetables are slightly brown and tender, about 20 minutes. Set aside. (Alternatively, put everything on a sheet tray lined with foil and place vegetables under the broiler, ensuring that bell peppers get black on all sides, while the onion, tomato, and garlic for the most part, remain closer to golden brown).
When peppers have cooled, remove skin and seeds and discard. Remove skins off onion and garlic; transfer peppers, onion, tomato, and garlic to a food processor. Pulse to break down, about 6 to 8 pulses. Add vinegar, and ⅓ cup water, salt and crushed red pepper flakes; pulse again to combine. Pulse to reach desired consistency. Add more water to loosen, if necessary. Transfer to a saucepan and bring to a gentle simmer over low heat for 10 minutes. Taste and adjust seasoning with salt. Allow sauce to cool and transfer to a container. Store in the refrigerator for up to 1 week, or freeze up to 3 months.
Preheat oven to 375 degrees Fahrenheit. Heat a cast-iron skillet over medium-high heat. Pat chicken dry with paper towel. Season chicken pieces with salt, pepper, coriander, and cumin. Working in batches, place chicken in skillet skin-side down and cook until skin is crisp and golden brown, about 4 to 5 minutes per side. Transfer chicken to a baking tray lined with foil. Continue cooking chicken in the oven until the internal temperature registers 165 degrees Fahrenheit on a thermometer.
In a small bowl, gently toss watercress, parsley, lemon zest and juice. Season lightly with salt and pepper. Serve chicken pieces on a platter with red pepper sauce and salad.
Cook with soul. Eat with pleasure!