Preheat the oven to 390°F.

For the stuffing: Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, balsamic, capers, anchovies and your olive oil. Last, tear in fresh parsley leaves and pulse until fairly fine. 

Open the chicken thighs on a board, smooth side down, and tenderize by either pounding with your fist or flattening with a rolling pin. 

Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Use 5 thighs for each skewer (either use two long bay leaf branches (doubled) as skewers or a metal skewer, 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. Drain the juices from the pan. 

Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with Casa Ceccatelli Organic Sale Aromatico and black pepper, and drizzling lightly with Casa Ceccatelli Organic Extra Virgin Olive Oil. Last, toss in 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 10 minutes. Slice between the skewers, then drizzle with Casa Ceccatelli Organic 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.