Chicken marinade inspired by Ottolenghi. Whisk together olive oil, grainy mustard, a little bit of honey, lemon zest, crushed garlic, capers, one chopped date, Aleppo chilis, fresh oregano leaves, and a pinch of salt. Rub into chicken legs. Sprinkle with a bit more salt. Bake hot until browned, baste when almost done. Let it sit for 5 minutes before devouring.