Frango Charcoal Chicken

It's not uncommon to see a queue for takeaway snaking out the door for Sunday lunches or dinner on any given night. It's a frantic scene,but upstairs is more tranquil,with families tucking into the salty,buttery chicken that's an integral part of the Portuguese diet. Order half a chook ('frango') and you'll understand the queue downstairs. The chicken comes with a jug of spicy,garlicky piri-piri sauce,which also goes well with the barbecued beef espetada (sword). Accompaniments include salad,fries or white rice studded with corn,peas and more garlic. Wash it all down with a Sagres beer for the full Portuguese dining experience.