In a pan, put in sugar and 1/4 cup of the water and mix till they resemble sand.
Turn on the gas and wait for the sugar to caramelise.
Once it is golden brown in colour, add the rest of the water (move a little away from the gas coz the sugar will splutter and you dont want to burn your hand).
Stir vigorously and then add the rest of the ingredients with the garlic and salt at the end.
Mix well over a low flame till the mixture becomes near viscous. Once it cools down, marinate the scored chicken for at least 1/2 an hour; the more time, the better.
Then, in a non-stick pan, put 2 tbsp oil and seal off the chicken till slightly brown.
Place it in an oven-proof pan covered with aluminium foil.
Pour the remaining marinade and oil over the top and pop into the oven for 35 minutes at 180 degrees. Keep alternately basting and turning the chicken every ten minutes or so till its done (you’ll know when you see the meat pulling of the bones).
Simply delicious with boiled veggies and warm garlic bread and some mashed potatoes on the side, if need be.