Place the chicken thighs with all of the ingredients for the marinade into a large bowl and rub the entire marinade into the chicken, then store in the refrigerator overnight.
Preheat the oven on 230 degrees celsius (450 degrees F) or gas mark 8.
Scrap off the excess marinade and store in the refrigerator. Proceed to put the chicken in the oven in a roasting pan and roast for 20-25 minutes until brown, making sure to turn over half way through.
Once browned, remove from oven and set aside.
Heat a large frying pan with the coconut oil on medium heat and add the onions, sauteing for 1-2 minutes until translucent.
Then add the bell peppers, ginger, pimento (allspice), dried thyme, tomato puree and hot pepper sauce.
Flip the pan - stir and fold the entire contents.
Now add the chicken with a tablespoon or two of the drippings and scrap the rest of the marinade which was stored in the refrigerator into the pan.
Finally pour in the two cups of water and stir.
Reduce the heat to low, cover pan with the lid and allow to slowly simmer for 30 minutes.
The water levels will reduce by half and thicken slightly into a rich brown sauce as it simmers. Check the pan to see if any oil is suspeneded on the surface. If so, skim this off with a spoon.
Once the gravy has formed, remove from heat and serve accordingly.