Instructions

1. Preheat the oven to 190°C.
2. Slice the onion and coarsely chop the tomatoes.
3. Heat the oil in a large, shallow dish with a lid ( such as a casserole dish) and gently sauté the onion with the cinnamon for about 5 minutes.
4. Meanwhile, slice the potatoes and the lemon into rings. Chop the parsley
5. When the onion begins to brown, take it off the heat, add the tomatoes, turmeric, a little salt and combine. Lay the chicken pieces on top then cover with lemon and potato slices. Scatter some of the parsley over.
6. Season with salt & pepper, then pour in enough got stock to cover.
7. Cover with the lid and put the dish in the oven in the oven for 1 hour.
8. Return to the stove and cook for 15 minutes over high heat until the sauce is reduced to a thick gravy.
9. Sprinkle with the remaining parsley before serving.