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Heat the oil in a Dutchie pot, casserole or heavy lidded pan over a medium heat. Season the chicken thighs with salt and black pepper, add to the pot and brown for 5–7 minutes, turning until sealed on both sides (you may need to do this in batches). Remove and set aside.
Add the onion to the same pot and gently cook for 2–3 minutes until soft. Add the garlic, ginger, chilli and bay leaves and cook for a further 5 minutes, then add the tomatoes, paprika, cloves, peanut butter and stock and stir for a few minutes until well combined. Season to taste.
Return the chicken thighs to the pot, cover with the lid and gently simmer for 25–30 minutes, until the chicken is tender. Stir every now and then to prevent anything sticking to the base of the pot.
Check seasoning and serve with plain brown rice.