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I love this recipe, I use all of my  favourite spices to marinate the  chicken  and after I cook it, I normally leave  it overnight so that all of the delicious flavours can soak into the meat.

Ingredients

1 whole chicken (I prefer to use organic bird; cut into 12 pieces)
¼ of soy sauce
2 tablespoons of rice vinegar
2 tablespoons of olive oil
1 tablespoon of molasses
¼ cup of dark rum (I use Barbancourt Rum from Haiti or a similar dark rum)
5 garlic cloves
1 onion thinly sliced
1 piece of ginger, about 2 inches of fresh ginger, thinly sliced (do not peel)
4 star Anises
3 cinnamon sticks
4 cloves of garlic, chopped
4 sprigs of thyme
½ cup of vegetable oil

Directions

1)    Clean the chicken and season it with salt and 2 tablespoons of olive oil.

2)    Mix all of the ingredients together: soy sauce, molasses and rice vinegar. Allow them to dissolve.

3)    Heat the vegetable oil in a large skillet over high heat until hot, then sauté the chicken batches until golden brown (takes about 6 to 7  minutes on each side). Set aside in a oven-bake dish.

4)    Drain the extra oil from the pan, leaving just a small amount of oil in the pan.

5)    Turn the heat to low, then add the chopped garlic and onion ginger. Cook until there are soft and brown. Add  star anise and cinnamon; cook for about 4 minutes  until the spices start to release their fragrances.

6)    Pour the rum soy sauce mixture. Cook for about 5 to 7 minutes until the sauces start to thicken.

7)    Pour the mixture over the chicken, add 4 sprigs of thyme, then refrigerate for at least 8 hours.

8)    Preheat the oven to 375 degrees, cover with aluminium foil and bake it for 30 minutes.

9)    After 30 minutes, remove the aluminium and turn the oven to 400 degrees. Bake for 10 more minutes, then turn the chicken side up and brush it with butter.

Note: After the chicken is cooked, remove it from the oven and let it set for a while. Then  cover and refrigerate it overnight. Reheat it the day after. Serve warm with a bowl of white or brown rice.