Place roasted bell pepper, sun dried tomatoes (optional) 3 Tbsp EVOO, 4 Tbsp lemon juice, ¼ tsp salt, ½ tsp cumin, smoked paprika, coriander and garlic in a food processor, process until smooth. Put aside.
Preheat oven to 425°
Heat a large Cast Iron skillet (Or one that goes from stove top to oven) over med high heat. Add 2 Tbsp EVOO and swirl to coat bottom of skillet. Sprinkle chicken thighs with ½ tsp salt. Add chicken to pan; cook 8 min, browning on all sides. Pour Red pepper sauce to pan, turning chicken to cover with sauce. Place pan in oven for 20 min or until chicken is cooked all the way through. Remove from oven and let rest for 5 min. Serve with fresh Parsley.
Paired with The Game Reserve Pinotage
If you want more of a Spice to your sauce add 1 tbsp Sambal Oelek (ground Chile paste) to the red bell pepper sauce.