Toss chicken with 1/4 cup/60 mL of the lime juice and half of the salt; let sit 20 to 30 minutes, then drain. Mix together allspice, coriander, cumin and black pepper. Set 1/2 tsp/2 mL of the spice mixture aside; sprinkle remainder over chicken.

In large skillet, heat oil over medium-high heat; brown chicken in batches. Remove chicken from skillet; set aside. Pour off all but 2 tbsp/30 mL of the fat from skillet; reduce heat to medium. Add onion and fry, stirring often and scraping up brown bits from pan, until softened, 5 to 6 minutes.

Add Cubanelle peppers and garlic; fry until peppers are softened, 2 to 3 minutes. Stir in Scotch bonnet peppers, paprika and reserved spice mixture; fry, stirring, for 1 minute.

Stir in tomatoes, oregano, orange and lime rinds, orange juice and remaining lime juice and salt; bring to simmer. Add chicken, skin side up; return to simmer. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.

With tongs, transfer chicken to serving platter. Increase heat to medium-high; cook sauce, stirring often, until thickened, 3 to 5 minutes. Spoon sauce over chicken.

Makes 4 servings.