The key to this zesty, tender chicken from Lisbon: Recipes from the Heart of Portugal ($22) is unquestionably the homemade sauce. Rebecca Seal's recipe takes next to no time and allows you to adjust the spice level. Just remember to do as the Portuguese and pair the chicken with french fries!
Thoroughly clean a heatproof jar (including the lid) in hot soapy water, then place the jar in a low oven for 15 minutes.
Place all the sauce ingredients into a blender and purée until roughly combined. Taste and decide whether you would like more heat; add another chili or even two if you really like heat. (The fieriness of the paste will be weakened by cooking, so go for slightly more heat than you think you like.) Purée until really smooth, then transfer to the clean, sterilized jar, seal, and store in the fridge for up to 1 month.
Place all the ingredients in a large oven tray and toss until the chicken is well coated. You can cook the chicken straight away but ideally leave it to marinate for as long as you can, even overnight (in the fridge).
When ready to cook, preheat the oven to 180ºC (350ºF/Gas 4). Place the tray in the oven and cook for 45–55 minutes, depending on the size and thickness of the chicken legs, until the skin is crisp and sticky, the meat is cooked and pulls away from the bone easily, and the juices run clear.