Stewed Chicken

Method

Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown them on all sides, then set aside. In the same pot, sauté the onions and garlic until softened and fragrant, about 3 minutes. Stir in the tomato paste and cook for 1 minute, then add the cumin and coriander. Return the chicken to the pot and pour in the stock and water, add the thyme sprigs, whole scotch bonnet pepper, salt and black pepper. Bring to a simmer, then reduce heat to low, cover and cook gently for 45 minutes to 1 hour until the chicken is very tender and the sauce has reduced and thickened. Remove the scotch bonnet pepper before serving.