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1
Preheat the oven to 350 degrees F.
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2
Wash the chicken and pat dry.
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3
In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper.
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4
Add the chicken and toss to coat.
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5
Arrange the chicken in a single layer in the baking dish.
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6
Cover the dish with aluminum foil and transfer to the oven.
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7
Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
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8
While the chicken bakes, warm the butter in a pan over medium-low heat.
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9
Add the onions and a pinch of salt.
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10
Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes.
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11
Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan.
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12
Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat.
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13
When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken.
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14
Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered.
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15
The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
