Place chicken in a large bowl. Squeeze juice over chicken and cover with water. Soak min 5 minutes.
Rinse chicken under running water, rubbing away any slime, removing excess fat or skin. Drain in a colander or strainer. Place back into bowl. Season with all the ingredients except oil and brown sugar.
Place in a resealable bag and marinate overnight or for several days in the refrigerator.
Heat oil in a heavy bottomed pot or dutch oven. Add brown sugar and allow it to bubble, froth, expand and darken.
Add seasoned chicken and stir constantly to coat. Cover and cook until liquid evaporates. If liquid evaporates too quickly, add a cup or two of water and cook until the chicken is fully cooked and the sauce has thickened.
Serve hot over freshly steamed jasmine rice and dhal or roti.