Method:

1. In a plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 tsp of salt and ½ tsp of pepper. Add the chicken and massage the dry marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hours or overnight.

2. Line a baking tray with baking paper. Remove the chicken from the marinade and put on the tray. Keep the marinade aside.

3. Heat the oil in a heavy bottom pot or Dutch oven and add the chicken to the pot. Bake the chicken on all sides until deep golden brown. 

4. Now, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, all spices and bay leaves.

5. Cover the pot and bring the mixture to a boil, about 10 minutes. Now remove the lid and reduce the heat to low. Cover and cook the chicken until tender and the sauce half reduced, this in about 45 minutes. 

6. Season with pepper and salt and remove the bay leaves.

7. Serve