Soak the black eyed beans with warm water for an hour or preferably overnight.
Drain and pour into a food processor, pulse to de-skin the beans then pour into a bowl, add water and remove the chaff.
Pour the de-skinned beans into a food processor or blender, add onion, scotch bonnet pepper, crayfish powder, palm oil and blend into a smooth mixture.
Pour into a mixing bowl and set aside.
Heat palm oil in a pan over medium heat, add the diced chicken, chopped thyme, black pepper, salt and stir-fry for 5 minutes.
Pour the chicken into the beans mixture, add chopped spring onion, scotch bonnet pepper, salt, stir in and set aside.
Fill baking dish with the mixture and place in a baking tray half filled with water.
Cover with aluminium foil and place in a pre-heated oven.
Bake at 200c for 45 minutes or until a tooth pick inserted into the centre comes out clean
Chicken moi moi ready to serve.