Clean the chicken. Cut then into desirable sizes if you bought whole chicken. Place in a bowl and add thyme, diced onion and stock cubes (crushed). Massage the seasoning and spices into the chicken with your hand, cover and put in the fridge to marinate for at least 1 hours but if you don't wish too no problem. Mine wasn't marinated I just went into the cooking process.

Remove the seeds from the chili peppers (tatashe), cut them into small pieces and blend with a hand blender. The blending should be coarse not smooth. NOTE: Any blender that allows you to grind the pepper without adding water should do. For a normal blender, add just enough water to help the blades of your blender move.

When the chicken had marinated for 1 hour, place in a pot, pour some water and start cooking. If using a normal pot, just start cooking and by the time it starts to boil, water will seep out from the chicken. NOTE: If using pressure pot, add water so as to help the cooking process.

This is how it looked like when I was through cooking the chicken and that was the quantity of water seeped out from the chicken. The water can be used to prepare Jollof or Fried Rice.

When the chicken is done, take out and grill/broid in the oven at 180°C (350F) till golden all over but if "NO OVEN", don't worry heat up the vegetable on medium heat and fry till its golden all over.

Next, in a separate pot or frying pan, pour a little vegetable oil, add the pepper blend and start frying on low medium heat till all the water dries up.

Add the grilled/broiled/fried chicken into the pepper and stir very well with a spatula till the popping red pepper have coated every inch of the chicken. Add salt at any time if necessary.