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Make the green seasoning by finely blending all the ingredients in a food processor.
Season the chicken with the marinade, place in the fridge overnight for best results or a few hours.
Heat up a large stew pot on a medium high heat, then add the oil and brown sugar, mixing frequently until the sugar starts to bubble and turn a dark brown but not burnt.
Add the chicken and brown all over for a couple of minutes.
Add the thyme and allspice, then cover and let stew in its juices for 5 minutes.
Remove the lid, then add the onions, garlic, ginger and tomato and cook for 5 minutes uncovered.
Add the ketchup, browning, chicken stock and scotch bonnet.
Partially cover, reduce the heat and cook for 30 minutes.
Remove the lid, add the coconut cream and cook for a further 15 minutes uncovered, until the chicken is cooked through and the sauce is nice and thick.
Season to taste with salt and black pepper, then serve and enjoy.