Step 1

Set the oven to the broil setting and pre-heat at 200°C/392°F

Step 2

In a large bowl, remove the clots from the chicken thighs, wash them and then add all the seasonings/spices, the black mustard seeds, the olive oil, the vinegar and the juice of 1 lime to the chicken. Mix until well combined. Leave to the side and start preparing the onions

Step 3

Slice the two onions into thin slices. Heat 1 Tbsp. of olive oil in a skillet/pan on a high heat. Once it's hot add the sliced onions. Once the onions start to smell, add the chicken one by one facing downwards, and pour the rest of the marinade over the chicken thighs. Cook for 5 minutes on both sides with the lid closed

Step 4

While the chicken is cooking, in a measuring jug, place the 4 stock cubes in and add the boiling water. Stir with a spoon until dissolves. Pour the stock in from the side of the pan

Step 5

Slice the other lime and spread the slices evenly over the chicken. Also cut the scotch bonnet in half (if using) and place in the centre of the pan. Grate some zest from the used lime (that you used to juice) over the chicken. After that place the skillet/pan in the oven and broil the chicken for 10-15 minutes or until golden brown, the juices run clear and the temperature is at least over 75°C/165°F

Step 6

Once it’s ready remove from the oven and allow it to stand for 3-5 minutes before serving