- Place the chicken thighs in a large bowl along with the onion powder, garlic powder, black pepper, pink salt, all purpose seasoning, coconut sugar and browning sauce.
- Rub the entire marinade into the chicken, cover with plastic wrap and refrigerate overnight (preferably) or for several hours.
- Preheat the oven to 200C/400F and line a baking tray with parchment paper.
- Place the chicken on the baking tray, ensuring they are spaced out and not overcrowded.
- Roast the chicken for 25-30 minutes or until the skin is golden and crispy, turning half way through.
- Once browned, remove from the oven and set aside (reserve the drippings).
- In a large frying pan or skillet, heat the olive oil on medium heat.
- Add the onion, scallion garlic, ginger and bell peppers and saute until soft and translucent.
- Add the pimento, thyme, tomato puree and hot pepper sauce, stirring and folding the entire contents.
- Add 2-3 tablespoons of the reserved drippings along with the hot water to the frying pan (add a splash more browning, if you want to).
- Carefully lower the chicken into the pan using tongs.
- Reduce the heat to medium-low, cover the pan with the lid and allow to slowly simmer for 30-40 minutes to form a rich brown gravy (check the pan to see if any oil is suspended on the surface. If so, skim this off with a spoon). Add ½ cup of hot water, if you want to increase the amount of gravy.
- Do a taste test and add additional pink salt and black pepper to taste.
- Remove the thyme sprigs before serving.
