Heat 1 tablespoon of olive oil in a large 12-inch heavy cast iron skillet over medium-high heat. Add sliced halal smoked sausage coins in a single layer and sear for 3-4 minutes per side until deeply browned and caramelized. Transfer to a plate.

In the same skillet, add another tablespoon of olive oil. Add the halved baby potatoes cut-side down. Season with smoked paprika, garlic powder, onion powder, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Sear undisturbed for 4-5 minutes until the cut sides turn deeply golden.

Pour 1/4 cup chicken broth into the skillet around the potatoes, immediately cover with a tight-fitting lid or foil, and reduce heat to medium-low. Steam for 8-10 minutes until potatoes are fork-tender.

Remove lid and turn heat back to medium-high. Add remaining tablespoon of olive oil, sliced bell peppers, and sliced onions. Sauté for 4-5 minutes until vegetables are tender-crisp with blistered edges.

Stir in minced garlic and cook for 60 seconds until fragrant.

Return caramelized halal sausage slices and any accumulated juices back to the skillet. Toss everything together for 2 minutes to heat through and meld flavors.

Garnish generously with chopped fresh parsley and serve sizzling hot straight from the skillet.