Chicken skewers

Wrapped in prosciutto with salsa verde stuffing, potatoes & tomatoes

Chicken skewers

Chicken skewers

Serves 6
Cooks In1H 20M
DifficultyNot too tricky
Nutrition per serving
  • Calories 479 24%
  • Fat 20.3g 29%
  • Saturates 4.2g 21%
  • Sugars 4.2g 5%
  • Salt 1.9g 32%
  • Protein 37g 74%
  • Carbs 39.5g 15%
  • Fibre 3.5g -
Of an adult's reference intake
Recipe From

Jamie Cooks Italy

By Jamie Oliver
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Ingredients

  • 60 g blanched almonds
  • 6 cloves of garlic
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon baby capers in brine
  • 6 anchovy fillets in oil , from sustainable sources
  • 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
Tap For Method
Recipe From

Jamie Cooks Italy

By Jamie Oliver
Tap For Ingredients

Method

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 top leafy half of 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 olive 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. 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 glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.