Method:

1. Portion the chickens in 8 portions (4 breast, 4 chicken legs) and wash with the juice of one lemon and the vinegar.

2. Rub the chicken with onion, garlic, scotch bonnet pepper, pimento, ginger, salt all-purpose seasoning, curry powder and allow to marinate for about 30 minutes.

3. Color the chicken in the oil on medium high heat on all sides until lightly brown. Add a tip of water if necessary.

4. Stir in the potatoes, carrots and thyme and then add enough water to cover the chicken. Cover and leave to cook for about 30 minutes. 

5. serve