Sicilian Chicken takes its flavors of the Mediterranean from ground almonds blended with piquant garlic, capers, and anchovies. Wrapped in prosciutto, and roasted on a bed of sliced potatoes and cherry tomatoes, Sicilian Chicken is a recipe that’s satisfyingly homey but impressive enough to serve at a dinner party. With ten lightly stuffed thighs, it should serve 6 to 8 – even more if there are additional courses.
For cocktails you may want to begin with Mediterranean coolers along with an appetizer of fava beans or bruschetta. And for a classic Italian dessert, a luscious zabaglione over fresh fruit.
Ingredients
- •60 grams (2 ounces) blanched almonds
- •6 cloves garlic, peeled
- •1 tablespoon balsamic vinegar
- •1 tablespoon baby capers in brine
- •6 anchovy fillets in oil
- •30 grams (1 ounce) fresh flat-leaf parsley, leaves only
- •10 skinless, boneless free-range chicken thighs
- •10 slices prosciutto
- •Salt, as needed
- •1.2 kg (2.6 pounds) potatoes, peeled and sliced 1 cm (1/3 inch) thick
- •Freshly ground black pepper, as needed
- •300 grams (10.5 ounces) ripe cherry tomatoes
- •30 grams (1 ounce) fresh thyme
- •Extra-virgin olive oil
Preparation
- Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Add the garlic, balsamic vinegar, and capers. Pulse once or twice, then add the parsley, anchovies, and a splash of the anchovy oil. 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 among them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat.
Bring a large pot of lightly salted water to a boil. Add the potatoes and cook until parboiled, about 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, season with salt and black pepper, and drizzle lightly with olive oil as you go. Scatter over the tomatoes over the top. Nestle the skewers over all so that all the tasty juices will 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. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
To serve, slice between the skewers, and place a portion on each plate with potatoes and tomatoes. Drizzle with olive oil and serve hot.