Trinidadian chicken stew

1) In a heavy-bottomed 4L saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2-3 minutes.

2) Add the chicken pieces, ginger, 1 teaspoon of salt and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes.

3) Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40-45 minutes. Season with salt and pepper, to taste.

Transfer stew to serving bowls and garnish with the remaining parsley.