Remove the skin and fat from the chicken thighs. Pat the chicken dry with a paper towel. In a bowl, mix all the spices except the flour. Season both sides of the chicken with the spice mixture.

Sprinkle the chicken with flour on both sides. In a large skillet, heat 1/4 cup vegetable oil. Fry and brown the chicken on both sides. Set the chicken aside in a dish.

Using the same skillet, leave a little oil and sauté the shallot without browning. Add the vegetables and sauté for 2 minutes with the skillet covered, but do not fully cook them.

Add the beer, tomato sauce, and salt, and mix well. Add the chicken thighs, cover, and cook over medium heat for about 15 minutes. Turn the chicken thighs and cook slowly for another 15 minutes. Let rest for 5 minutes and serve.

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