Dissolve the chicken stock cube in 2l of warm water then add the thyme and bayleaves and season to taste with salt and black pepper.
Pour the stock into a large casserole dish and add the chicken, whole.
Bring to a boil, cover and cook for 20 minutes over high heat. At this point, remove the chicken and set aside to cool.
Add the onions, garlic and chilli to the stock in the casserole then whisk in the tomato purée. Continue to boil, uncovered, until the sauce has thickened (about 30 minutes).
At this point, cut the chicken into serving pieces (we shredded it) and add to the sauce.
Stir well to incorporate.Serve hot, accompanied by rice, yams or sweet potatoes.