Peel the onions and garlic. Wash the peppers and tomatoes. Remove the stalk from the bell pepper and scotch bonnet peppers.
Add the chicken thighs into a saucepan. Slice onion, garlic and ginger – pour into the pan. Add half of the thyme with some salt, then add enough water to cover the chicken pieces. Cook the chicken until tender.
While the chicken is cooking, liquidise the remaining onion, scotch bonnet peppers,bell pepper and tomatoes in a blender. Keep aside.
When the chicken is cooked, strain the stock in a colander to get rid of the garlic, onion and ginger residue. Pour the stock back into the pan.
Add the chicken and pour in the blended pepper mix. Add the remaining thyme. Cover the pan and leave to cook for 15 mins.
Mix the peanut butter with hot water to make for easy mixing. Add into the pan and mix well. Taste and add more salt if required. Leave to cook for 10 mins, occasionally stirring to prevent burning.
Stir the spinach in and cook for another 5 mins before removing from heat.