Toss chicken in a bowl with rum and grated tonka bean until combined. Cover and refrigerate for 2 hours, to marinate. Drain and reserve marinade. Season chicken.Heat 1 tbsp oil in a large, deep frying pan over medium heat. Add chicken, skin-side down, and cook for 5 minutes or until golden. Transfer to a plate.
Heat remaining 1 tbsp oil in same pan over medium heat. Add onions and cook for 3 minutes or until softened. Add ginger, garlic and cumin, and cook for a further 3 minutes or until golden. Add the reserved marinade, tomatoes, spring onions, orange segments and juice, and bring to the boil. Reduce heat to low, and season with salt and pepper.
Return chicken to pan, skin-side up. Cover and cook for 45 minutes or until chicken is cooked through. Serve chicken with tomato and orange sauce, and with steamed rice.
As seen in Feast Magazine, Issue 14, pg134.
Photography by John Laurie