Place in a small bowl the cinnamon, chili flakes, coriander, all-spice berries, oregano, salt and pepper and mix. Keep aside.

Place a large pot or casserole on high heat and when it heats up, a minute or two later, add half of the oil and allow to heat up. Then add the chicken pieces and sauté each side for 1-2’ until nicely coloured. Remove from the pot and keep aside.

In the same pot, on medium heat add the rest of oil, allow to heat up and add the onions sauteing for just 3’. Add the garlic and sauté for a minute until fragrant.

Add the tomato paste and cook for 30”. Then add the beans and the potatoes along with the chicken pieces, pour enough water to cover them and mix in the spice mixture. Increase the heat and bring to a boil. Cover the pot with the lid slightly askew and simmer for 50’, stirring couple of times through out the cooking.

Few minutes before the end add the chopped parsley and give it a gentle stir. Remove from the heat and serve.