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.