Mix together the spices and herbs together and set aside. Blend tomatoes and scotch bonnets and set aside.
Cut the chicken thighs into bite-sized pieces, season with salt and 2 tablespoons of the spice/herb mix. Cut sausage into 5mm slices. Heat the oil in a large non-stick frying pan and brown the chicken for 7 minutes over a medium heat until lightly coloured. Remove from the pan and set aside.
Add 2 tablespoons of oil to large pan and cook onions over gentle heat until soft or translucent. About 5 minutes. Add in sprigs of thyme, garlic puree, ginger puree and 2 teaspoons of the spice mixture and cook for 2 minutes.
Stir in tomato puree and leave to cook for 5 miuntes. Add blended tomatoes and stir. Cover saucepan and bring the tomato stew mixture to a boil . Reduce heat to low and leave to simmer for 35 minutes until sauce thickens and the oil settles at the top.
Wash the rice to remove excess starch and set aside.
Add the rice and chicken stock. Season with salt. Cover saucepan with the lid and cook over low heat for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.When the rice has absorbed the liquid cover the rice with foil and replace lid. At this point you want to trap the steam and use it to cook the rice. Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked. Stir in the prawns and chopped bell peppers and cook for about 2 minutes more or until the prawns are hot.