Yield: 8 portions

For the Marinade:

• 15 ml Oil 
• 1800 g Chicken thighs and drumsticks 
• 1 Benny stock
• 500 ml Hot water (mixed with Benny stock to create your stock)
• 150 g Onion, chopped finely 
• 2 Habanero peppers, deseeded and chipped finely 
• 10 g Garlic, minced 
• 5 g  Thyme 
• 5 g  Ginger, minced 
• 5 ml Smocked paprika 
• 2 ml Black pepper

For the Brown Chicken stew:

• 30 ml Oil 
• 120 g Onion, chopped medium dice 
• 200 g Carrots, chopped medium dice 
• 100 g Bell peppers, chopped medium dice
• 45 ml All Gold Tomato Paste 
• 15 ml Brown sugar or molasses
• 5 ml Holbrooks Worcestershire sauce 
• 2 Bay leaves 
• 10000 ml Water