Cut the chicken into pieces, season them with some salt, black pepper and paprika and fry them in a little oil. When fried, add the finely chopped onion, garlic and grated carrot. Let them stew briefly and add the pickles.
Once the vegetables become soft, add the tomato paste that has been diluted in water and simmer with the lid on. After a bit, add the wine and let it boil for about 15-20 minutes. Then season it with salt and other spices to taste and sprinkle on lemon juice.
Dilute the flour in a little water and pour it in to the chicken kebabs and stir. Serve the dish sprinkled with parsley.