Heat up a pot (one that can go in the oven) on a medium high heat and add the oil. When oil is hot add in the garlic and fry for 3 minutes until golden-light brown.
Pour in 50 ml of water and saute for 7-10 minutes, until the water evaporates.
Add the chicken pieces and fry for 5 minutes on one side. Then pour in 100 ml of water and flip the chicken and saute for 5 more minutes.
Put in the carrot and parsley root, capers alongside salt and pepper and cook for 3 minutes.
Then add the tomato pure, herbs and 200 ml of water, cover with a lid and put in the preheated oven for 15 minutes (200°C). Uncover and bake for another 10 minutes.
Serve as is, or with some mashed potatoes, rice or salad.