Rough chop one red bell pepper with seeds removed into big pieces

Rough chop two shallots into big pieces

Add 6-8 cloves of garlic, 1 tbsp tomato paste, and a big pinch of salt to the food processor with the peppers and shallots

Add olive oil to the food processor and blend until completely smooth

Heat olive oil in a skillet over medium heat and add the blended mixture

Fry for 5-7 minutes over medium-high heat until darker in color and water has cooked off

Add 2 cups of chicken stock to the cooked paste

Season with salt and pepper, then add ¼ tsp cumin, ¼ tsp coriander, lemon zest from 1 lemon, and 3 bay leaves

Bring to a simmer and cook for about 30 minutes, reducing by about half to ¾s

Remove bay leaves and lemon peels, then add lemon juice to taste

Cool the sauce to room temperature

Break down the whole chicken into pieces or use 8 bone-in, skin-on chicken thighs

Season chicken pieces generously with kosher salt and smoked paprika

Spoon 1-2 tbsp of marinade onto each piece of chicken and rub in with hands

Refrigerate for 1 hour to 1 day

Turn broiler on low and broil chicken to get skin a head start, charring the sauce slightly

Turn oven to 425°F with convection and roast chicken

Baste with additional sauce every 10 minutes

Cook white meat for 20-25 minutes until internal temperature reaches 155-160°F

Cook dark meat longer until fat dissolves and meat is tender

For fries: square 1 russet potato per person, removing most of the skin

Place cut potatoes in a pan and cover with oil (sunflower and olive oil combination)

Place pan over medium-high heat and let potatoes cook gently as oil heats up

Gently shake pan occasionally to prevent sticking

Once oil reaches 325-350°F and potatoes are browned and crispy, remove from heat

Toss hot fries with salt, smoked paprika, and garlic powder

Rest chicken before serving and serve with fries and extra peri peri sauce