Add the chicken thighs and water to a pan, along with the allspice, sage and mace. Bring to a boil.
Reduce the heat and let simmer for about 40 minutes or until the chicken meat falls off the bones.
Strain the broth into a clean pan and discard the boiled spices. Set aside for now.
Pick the meat off of the bones and pull it into shreds. Add the meat back to the broth.
Bring the soup to the boil again and add the stock cubes, chopped celery leaf and peanut butter. Leave to simmer for a couple of minutes.
During the last 10 minutes of cooking, add the whole Madame Jeanette pepper. Make sure it isn’t pierced or otherwise damaged, as that will make the soup far too spicy to eat. If you don’t like spicy at all, simply skip this step.