Chicken skewers

INGREDIENTS

60 g blanched almonds

6 cloves of garlic

1 tablespoon balsamic vinegar

1 tablespoon baby capers in brine

1 bunch of fresh flat-leaf parsley, (30g)

10 skinless, boneless free-range chicken thighs

10 slices of higher-welfare prosciutto

1.2 kg potatoes

300 g ripe cherry tomatoes

olive oil

1 bunch of fresh thyme, (30g)

extra virgin olive oil

METHOD

1. Preheat the oven to 200ºC/gas 6. 

2. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic vinegar, and the capers, then tear in the top leafy half of the parsley and pulse until fairly fine. 

3. Open the chicken thighs out on a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.

4. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Layer the potatoes in a large baking dish, seasoning with sea salt and black pepper, and drizzle lightly with olive oil as you go, then scatter over the tomatoes. 

5. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. 

6. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final 10 minutes. 

7. Slice between the skewers, then drizzle with extra virgin olive oil, to serve.