Place the Bone-In Chicken Thighs (3 pound) in a large bowl. In another bowl, mix the Fresh Ginger (1 inch), Ketchup (1 1/2 tablespoon), Garlic (3 clove), Brown Sugar (1 1/2 tablespoon), Dark Soy Sauce (1 1/4 tablespoon), Worcestershire Sauce (1 teaspoon), Water (1/4 cup) and Scotch Bonnet Pepper (1/2). Pour half of the marinade over the chicken and mix. Marinate for about 30 minutes for best results.
Heat a heavy/wide pan on a medium-high flame, then add the Vegetable Oil (1 tablespoon). Add the seasoned chicken to the pan and brown while the liquid evaporates. Don’t place a lid on the pan. The idea here is to develop some color by burning off all the liquid. It will take about 12-15 minutes to burn off all the liquid and get the chicken a nice color.
In the same bowl you marinated the chicken in, swish around Water (3/4 cup), then add it to the pan with the now browned chicken along with the 1/2 marinade we reserved. Top it with the Salt (3/4 tablespoon), Freshly Ground Black Pepper (1/4 teaspoon), Scallion (2), Fresh Thyme (3 sprig), Fresh Parsley (1 tablespoon), and Tomato (1/2). Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar.
Continue to cook for another 15 minutes and the chicken should be fully cooked, depending how big your chicken pieces are. Taste and adjust salt, and you have the option of burning off the liquid until you get the gravy to a consistency you like. Top with some additional scallions after turning off the stove.