In a pot, heat up olive oil. Add chicken thighs, 3/4 tsp salt, 1/2 tsp ground black pepper. Sauté for 3 minutes. Add turmeric, cumin, cinnamon, chili powder, ginger, onions and garlic. Mix and sauté for 2 minutes. Add potatoes, lemon wedges (1/2 of a lemon), raisins and chicken stock. Stir, cover pot and bring to a boil. Turn down heat and simmer for approximately 20 minutes until chicken and potatoes are cooked. Taste and add more salt if needed. If you like a more sour taste, add a little fresh lemon juice. Garnish with chopped flat leaf parsley if you wish.