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Chicken skewers
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Total Time:
1 hour 20 minutes
Grilled stuffed chicken skewers with juicy white meat and savory potatoes soaked in flavorful chicken juices for a mouthwatering meal.
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
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Pulse almonds in a food processor until coarse. Add peeled garlic, balsamic, capers, anchovies, parsley leaves, and pulse until finely chopped. Flatten chicken thighs, divide and roll stuffing with prosciutto. Skewer thighs. Parboil sliced potatoes and pricked tomatoes for 6 minutes. Peel tomatoes once cool, then layer potatoes and tomatoes in a baking dish, drizzling olive oil, salt, and pepper between layers. Add skewers on top. Roast for 30 minutes and baste with thyme-infused olive oil. Continue roasting for 10 minutes. Drizzle with extra virgin olive oil before serving. For extra crispy potatoes, bake for additional 10 minutes.

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