How to make
Peel and wash the potatoes and cut them into chunks. Wash and dry the chicken thighs and sprinkle salt and black pepper.
Crush the garlic in a bowl and add all the spices including the brown sugar, honey, olive oil and the squeeze juice from half a lemon and stir.
Place the chicken thighs in a larger pan. Around and between them arrange the potatoes and add 3-4 thin slices of lemon. Pour the seasoned mixture on top, but make sure you set aside a small portion of it.
Cover the pan with aluminum foil and stew at 340°F (170 degrees) for 60 minutes. Remove the foil, pour the meat with the mixture you set aside and bake without foil for another 15-20 minutes until the meat is golden brown.
