1. Wash chicken in cold water and lemon (optional)

2. Put chicken in a large bowl and add all the dry

seasonings also the onion spring onions scotch bonnet minced garlic ginger fresh thyme and brown sugar mix everything together make sure the chicken is coated well then add 2 teaspoon browning mix through again ensuring all the chicken is covered cover with cling film and pop in fridge for at least an hour (overnight if you can)

3. Heat up a large deep frying pan add the oil when hot add the chicken (make sure none of the herbs or onions are on the chicken) and brown both sides (I do in 2 batches using 1 tablespoon of oil for each batch)

when the chicken is browned add all the marinade in with the chicken mix through then add the chicken stock bay leaves tomatoes and ketchup stir through again then add the water and other teaspoon of browning cover and simmer for 30mins

4. After the 30 mins remove lid add the peppers and simmer with the lid off till the sauce has reduced by half and chicken is cooked

5. Serve with rice and salad

6. Enjoy

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