Preheat oven to 180 degrees C/350 degrees F
Marinate chicken thighs in soy sauce, lemon juice and 1 tablespoons of crushed garlic for 20 minutes. (reserve the remainder of garlic for the sauce)
Add the Chicken thighs and half of the oil into a non stick pan on high heat until it is golden and brown, but not cooked all the way through. Place into a large casserole dish.
Add remaining oil, onions, garlic and fresh chopped tomatoes into the pan and cook on high for 2 minutes or until onion becomes translucent
Add in the fish sauce, tomato puree, chicken stock, Bay Leaf and sweetener to the pan. Bring to a gentle boil and then pour over the chicken into the casserole dish.
Add peas, capsicums and potatoes to casserole dish, stirring through
Cover with foil and cook in the oven for 40 minutes.
Remove foil and let sit for 5 minutes before serving
Garnish with fresh lemon, and fresh diced parsley. Serve on its own, or with brown rice.