Prosciutto-Wrapped Chicken Skewers with Salsa Verde Stuffing, Potatoes and Cherry Tomatoes

This dish has it all: crispy ham, juicy chicken meat, a stuffing packed with garlic and herbs and the most glorious potatoes roasted in the oven with the juices from the meat dripping down and absorbing all of that deliciousness. This is truly lip-smackingly good!

I like to cook this as an alternative to a Sunday roast. Despite appearances, it's actually really easy to make and you stick the whole lot in the oven at the same time to work its magic. The recipe actually came from the quick and easy master himself - Jamie Oliver - from his Friday Night Feast series but, honestly, this hits the spot any day of the week!

Prosciutto-Wrapped Chicken Skewers 

with Salsa Verde Stuffing, Potatoes and Cherry Tomatoes
Serves 6

oil

60g blanched almonds 

6 cloves of garlic 

1 tbsp balsamic vinegar 

1 tbsp capers 

6 anchovy fillets in oil

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 

300g cherry tomatoes 

1 tsp dried oregano

sea salt and freshly ground black pepper

Preheat the oven to 200ºC/400ºF/gas 6. 

Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the parsley and pulse until fairly fine. 

Open the chicken thighs out on to 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. 

Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. 

Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. 

Sprinkle the oregano over the dish and return to the oven for a final 10 minutes. Remove the chicken to one side to rest then pop the potatoes back into the oven for an extra 10 minutes at the end to crisp up. Slice the chicken down the middle of the skewers then pull off. Serve with some greens and enjoy!