Pick the leaves from 15 fresh thyme sprigs and add to a large bowl.

Coarsely chop 1 small red onion and add to the bowl.

Thinly slice 3 medium scallions and add to the bowl.

Trim and thinly slice 1 small habanero or scotch bonnet pepper and add to the bowl.

Add 2 tablespoons Maggi all-purpose seasoning, 2 tablespoons Jamaican curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground white pepper, and ½ teaspoon black pepper. Stir to combine.

Cut 4 pounds bone-in chicken pieces into rough 3-inch pieces and add to the marinade.

Toss to combine, then cover and let marinate in the refrigerator for at least 1 hour or up to overnight.

Mince 2 garlic cloves and heat 2 tablespoons vegetable oil in a large pot over medium heat.

Add the minced garlic and 1 teaspoon Jamaican curry powder, cooking until fragrant.

Transfer the marinated chicken into the pot, reserving the marinade.

Cover and cook for 5 minutes, stirring occasionally.

Combine 2 cups water with the reserved marinade and pour into the pot. Cover and boil for 30 to 35 minutes until chicken is cooked through.

Add the diced potatoes, carrots, chicken bouillon, and allspice berries. Stir and cover, boiling until the potatoes are tender.

Taste and season the sauce with salt. Serve with roti or steamed rice.