10slices of higher-welfare prosciutto*quality ham will make this taste epic
10slices of higher-welfare pancetta*quality ham will make this taste epic, the sliced pancetta has the gorgeous flavoursome fat
1.2kgpotatoes, sliced approx 1 cm
300g ripe cherry tomatoes
1bunch of fresh thyme
extra virgin olive oil
Preheat the oven to 200ºC/400ºF.
In a pestle and mortar (or you can use a food processor), put the almonds in and crush into rough crumbs.Add the (peeled) garlic, balsamic, capers, anchovies and a splash of their oil, then tear in the top leafy half of the parsley and bash until fairly fine.
On a kitchen board, open the (skinless) chicken thighs out, smooth side down, and pound with a rolling pin until flattened and tenderized.Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto, then a slice of fatty, pancetta. Push two skewers through 5 thighs, repeat for the other thighs.
Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 mins or so. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. This is so you can easily take the skins off.When they are cool enough to touch, pinch the skins off.Layer the potatoes in a large ovenproof pan or baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil, then scatter over the tomatoes. Take your chicken skewers and place on top so that all the juices from the hams drip down over the potatoes as they cook.
Roast for 30 mins, then dip the bunch of thyme in olive oil and use 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 mins.
To serve, slice between the skewers, then drizzle with extra virgin olive oil.P.S If you like your potatoes super-crisp, pop them back into the oven for an extra 10 mins at the end.