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Place the cleaned chicken pieces in a large boil, season and leave in the fridge overnight or for at least 4 hours.
Once the chicken has marinated place in an oven dish that has a lid, add 100ml water, put the lid on a cook in the oven on 180/350 or gas mark 4 for 1 hour.
While the chicken is cooking. Heat the butter in a pan then add the chopped leek, onion, garlic and scotch bonnet.
Allow to soften for 2-3 minutes then add then the remaining seasonings.
Mix and allow to cook on low for 5 minutes, then add the tomatoes purée and let cool out for another 5 minutes.
Then add the fresh tomatoes and mix. Now add the water, mix again, place a lid on a cook for 5-10 minutes or until the onions are soft.
Remove the chicken from the oven once the hour is up, remove the lid, baste the chicken with the juices and place back in the oven uncovered for another 20-30 minutes to brown up.
Boil some water in a large pan, then add the onion, scotch bonnet, garlic, lemon, parsley and seafood boil seasoning.
Then add in the potatoes allow to cook for 10 mins then add the corn. Cook for another 5 mins.
Once the veg is cooked plate, spooning the sauce all over but not forgetting an extra pot of sauce for dipping.