Peri Peri Chicken with Peri Peri Couscous and Minty Mushy Peas

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Chicken:

6 Thai red chiles

4 cloves garlic

2 red bell peppers, seeds and stems removed, peppers quartered

1/2 yellow onion, quartered

2 tablespoons canola oil, plus more for brushing

Kosher salt

1/3 cup red wine vinegar

2 tablespoons smoked paprika

2 tablespoons dark brown sugar

1 teaspoon dried oregano

Juice of 1 lemon

One 4- to 5-pound chicken, cut into 8 pieces

Couscous:

3 cups chicken stock

2 tablespoons olive oil

1 yellow onion, diced

1 red bell pepper, finely diced

Kosher salt

2 teaspoons ground turmeric

2 cups pearl couscous

Minty Mushy Peas:

3 tablespoons unsalted butter

3 cups frozen peas, thawed

1 teaspoon crushed red pepper flakes

2 tablespoons chopped fresh parsley

12 fresh mint leaves, sliced into a chiffonade

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley, for garnish