Start with preparing the chicken thighs: In a small bowl, add salt, black pepper, sweet paprika, garlic powder, turmeric and coriander. Stir to combine. Rub seasoning on both sides of the chicken.

Chop the thyme leaves, mince the garlic, finely chop the shallots and thinly slice the mushrooms.

Preheat the oven to 220 °C/425 °F.

Remove excess grease, leaving 1 tbsp in the skillet. Set aside.

Add mushrooms to the skillet. Cook for 4-5 minutes until they start to release moisture, stir occasionally. Add 1 tablespoon chicken grease and cook until mushrooms are golden brown. Add garlic and shallot, cook for 2 minutes. Stir in salt, black pepper, thyme leaves and soy sauce.

Add flour, stir until fully incorporated. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Stir in tomato paste.

Pour in brown beer, bring to a boil. Add brown sugar and lemon juice. Simmer for 5 minutes.

Return chicken skin-side-up to the skillet, nestling it into the sauce. Top with thyme sprigs. Transfer to the oven and bake uncovered until the chicken is cooked through and tender, about 15 minutes. Reduce the temperature to 160 °C/320 °F. Bake for 10 minutes more.

When ready, finish off with freshly ground black pepper, crushed red pepper flakes and chopped parsley. Enjoy!