1Preheat the oven to 180°C, fan 160°C, gas 4. Heat 2 tablespoons of the oil in a large, lidded ovenproof casserole dish. In batches, lightly brown the pieces of chicken on both sides, then remove to a plate and set aside.
2Heat the remaining oil in the same pan and gently cook the garlic, onions and red pepper for 10-15 minutes – until soft but not browning. Add the browned chicken thighs and the rest of the ingredients, apart from the jalapeños. Cover the pan with a lid and bake for 45 minutes.
3Remove the bay leaves, thyme and marjoram or oregano sprigs and allspice berries before serving. Season to taste. Fold in the jalapeños and serve with a green salad and rice.