At least 6 hours before cooking, sprinkle sea salt all over the chicken and let rest in refrigerator. Remove from refrigerator at least an hour before cooking to allow to come to room temperature. Set your oven grill to 200* Centigrade.
De-seed the bell pepper by cutting out the centre of the pepper at the stalk end and pulling out the centre. Cut the pepper in half and then chop into smaller pieces. Peel the onions, cut in half and then chop lengthwise into smaller pieces. Peel the garlic cloves.
Place chopped bell peppers and onions, along with the peeled garlic cloves and de-seeded scotch bonnet onto a baking pan and drizzle a teaspoon of olive oil on the vegetables. Grill in oven for 10 minutes.
Transfer the grilled vegetables, including the basil to a blender or food processor and pulse to a puree.
Peel the potatoes and cut the potatoes into egg-sized chucks. For a medium-sized potato, you may need to cut it in thirds, while a smaller potato may need to be cut in half. It is important to cut them all to roughly the same size so that they'll cook evenly.
Wash the potatoes in cold water, then place the potatoes in a large saucepan. Add water and salt and bring to a rolling boil. Then cook for a further 5 minutes. Drain and set aside.
Sprinkle some black pepper on the chicken pieces, and heat the olive oil in a large non-stick frying pan over medium heat. Add the chicken in batches and fry for 2-3 minutes on each side to brown the chicken. Transfer to an ovenproof casserole dish. Repeat with remaining chicken pieces until all the pieces have been browned.
In the casserole dish containing the browned chicken, add the parboiled potatoes, and the rest of the ingredients except the basil (tomato passata, pureed vegetables, mushrooms, chicken stock, Maggi chicken seasoning, and fresh thyme).
Stir to mix thoroughly, cover tightly and bake in oven at 200* centigrade or 180* centigrade (fan-assisted oven) for 50-60 minutes.