Heat olive oil in a large pan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
Heat 1/3 of the the olive oil in a frying pan over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the pan about 2 minutes on each side.
Pour in tomatoes, kabuli chole and water; season with degi mirch, chilli flakes, salt, and pepper.
Set aside chicken, and heat remaining olive oil in the frying pan. Mix in bacon, onions and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock and bring to the boil. Reduce heat to low and simmer 10 minutes.
Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
Return chicken to frying pan. Season with chilli powder, garlic, salt, pepper and thyme. Cover and continue cooking 15 minutes over low heat, or until chicken juices run clear.
Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Now, you can either cook it in a pot till all the meats are cooked through or you can bake it.
Directions for baking: Preheat oven to 200 degrees C.
Remove chicken from the stew and set aside. Stir in the sausage slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.