For the Chicken Marinade:

• 5–8 pieces bone-in, skinless chicken (thighs and legs recommended)
• 2 tsp kosher salt (adjust to taste)
• 2 tbsp browning sauce or burnt sugar
• 2 tsp Maggi seasoning or chicken bouillon
• 2 tsp ground allspice
• 2 tsp ginger powder
• 2 tsp onion powder
• 2 tsp garlic powder
• 1/2 tsp freshly cracked black pepper
• 2 tsp dried thyme
• 1 1/2 tbsp brown sugar
• 4 allspice berries
• 1/4 cup minced fresh ginger
• 1/4 cup minced scallions
• 1/4 cup sliced yellow onion
• 1/4 cup minced red bell pepper
• 1/4 cup minced green bell pepper
• 8 garlic cloves, minced
• 1/2 scotch bonnet pepper, thinly sliced

For the Stew:

• 2 tbsp vegetable oil
• 1 scotch bonnet pepper, chopped
• 2 garlic cloves, chopped
• 1 scallion, chopped
• 1 piece fresh ginger, chopped
• 2 plum tomatoes, diced
• 3 cups water or low-sodium chicken broth
• 1/2 cup coconut milk (optional)
• 1/2 cup ketchup
• 3 sprigs thyme