In your saucepan, heat the olive oil until hot. Once hot put in your very fine onions and garlic and saute them for approximately 5 minutes or until soft. Next add in the mango chutney and cook for a further 2 minutes, letting the onions and garlic to caramelise. Remember to stir or they will burn!
Next add in the brown sugar and stir constantly until the sugar has dissolved into a sticky mess.
Next add in the vinegar, cumin, ginger, cinnamon, turmeric, salt and pepper and maple syrup and mix continuously, still on medium heat for 2 minutes, not stopping stirring.
Next bring up to the boil and add the lemon juice and boil for 1 minute, continuing to stir.
Next in a large heat-proof tub, put into the chicken, then pour in the marinade and mix in the chicken. Make sure the chicken is well covered in marinade.
Cool down to room temperature, cling film and put in the fridge overnight, as this will allow the chicken to soak up the flavour from the marinade.
Extension: how to cook the chicken First, preheat the oven to 200°C/Gas mark 6
Next in a frying pan, heat the olive oil on a medium heat and place the chicken into the pan. Using a marinating brush/table spoon top the chicken with the marinade for about six times on each side when turning the chicken.
Once browned, place the chicken into a large, deep baking tray with tinfoil, and dribble any excess oil from the pan over the chicken as this will create more flavour. Pour the rest of the marinade into the baking tray, surrounding the chicken. Make sure the tray is also covered with tinfoil as the chicken will burn without so you must have it covered with tinfoil.
Place into the oven for approximately 10-15 minutes, to bake a layer of the delicious marinade, to start the caramelisation of the chicken. Next take the tray with the chicken, drain the marinade, lift up the chicken from the tray via tongs so the chicken isnt sticking, and yet again cover the chicken with the tinfoil on the baking tray and place back into the oven for another 10-15 minutes or until cooked throughly.
To serve, drain the extra marinade on the chicken before serving. Then you will end up with a delicious, caramelised chicken feast. Served with a salad, Basmati rice, carrot and roast potatoes. Topped with salt and pepper to taste. Garnished with fresh chopped parsley.