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1
Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.
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2
Place the remaining ingredients in a food processor and blend to a rough paste.
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3
Alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.
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4
Cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally.
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5
Preheat the oven to 425F
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6
Remove the chicken from the fridge about 3040 minutes before cooking to bring to room temperature.
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7
Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin.
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8
Roast in the oven for 3540 minutes or until the meat is coming away from the bone.
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9
Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob.
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10
Pour in the reserved marinade and bring to the boil.
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11
Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky.
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12
Pour the sauce over the chicken, scatter with cilantro leaves and serve.
