Step 1

Place the chicken thighs with all of the ingredients for the marinade into a large bowl and rub the entire marinade into the chicken, then store in the refrigerator overnight.

Step 2

Preheat the oven on 230 degrees celsius (450 degrees F) or gas mark 8.

Step 3

Scrap off the excess marinade and store in the refrigerator. Proceed to put the chicken in the oven in a roasting pan and roast for 20-25 minutes until brown, making sure to turn over half way through.

Step 4

Once browned, remove from oven and set aside.

Step 5

Heat a large frying pan with the coconut oil on medium heat and add the onions, sauteing for 1-2 minutes until translucent.

Step 6

Then add the bell peppers, ginger, pimento (allspice), dried thyme, tomato puree and hot pepper sauce.

Step 7

Flip the pan - stir and fold the entire contents.

Step 8

Now add the chicken with a tablespoon or two of the drippings and scrap the rest of the marinade which was stored in the refrigerator into the pan.

Step 9

Finally pour in the two cups of water and stir (if using my homemade version, you can add a splash of browning if you want to).

Step 10

Reduce the heat to low, cover pan with the lid and allow to slowly simmer for 30-40 minutes.

Step 11

The water levels will reduce by half and thicken slightly into a rich brown sauce as it simmers. Check the pan to see if any oil is suspeneded on the surface. If so, skim this off with a spoon.

Step 12

Once the gravy has formed, remove from heat and serve accordingly.