1) In a heavy bottomed 4-litre saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about two to three minutes.
2) Add the chicken pieces, ginger, one teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about five minutes. Add the tomatoes and break up with a wooden spoon.
3) Add the thyme, two 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 to 45 minutes.
4) Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.