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1
In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed.
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2
Add the chicken pieces and rub the spice paste all over, including under the skin.
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3
Cover with plastic wrap and refrigerate for 2 hours.
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4
Preheat the broiler.
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5
Place a rack about 9 inches from the broiler element.
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6
Place the chicken on a foil-lined baking sheet or broiler pan.
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7
Season the chicken all over with salt and pepper and arrange skin-side down.
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8
Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly.
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9
Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more.
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10
Transfer to a serving platter and serve immediately.
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11
Heat the oil in a medium saucepan over medium-high heat.
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12
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
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13
Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds.
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14
Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
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15
Add the tomatoes, vinegar, sugar, and salt and bring to a boil.
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16
Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes.
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17
Season with pepper.
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18
Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.
