8 free-range chicken thighs
olive oil for roasting
Portuguese chicken seasoning to sprinkle
4 eggs, separated
½ teaspoon cream of tartar
3 rounded tablespoons cream cheese, at room temperature
1/8 teaspoon sea salt
½ teaspoon dried mixed herbs
¼ teaspoon garlic powder
2 cups herb slaw
tomato chilli relish or other relish of choice
thin radish slices
Preheat oven to 200°C.
Arrange the chicken thighs in an ovenproof dish. Drizzle with oil and sprinkle with Portuguese chicken seasoning. Roast for 25 minutes until cooked through and lightly golden.
Cloud bread: Reduce oven to 150°C. Place the egg whites and cream of tartar in a clean bowl. Use an electric beater to beat until peaks are stiff and glossy.
Combine the egg yolks, cream cheese, salt, herbs and garlic. Beat until smooth. Fold through the egg whites gently.
Dollop ¼ cups of mixture onto a lined baking tray.
Bake for 15-25 minutes until golden. Watch them carefully. Leave on the tray for 15 minutes before moving as they are delicate.
The bread can be enjoyed at room temperature but is best placed in the fridge for an hour or more to get a slightly chewy (more bread-like) texture.
To assemble: Spread a piece of bread generously with mayonnaise. Top with herb slaw and place 1 chicken thigh on top. Dollop some relish and a few slices of radish on the chicken and place another piece of bread on top. Serve pickles on the side. Serves 4 (2 small burgers per person)
Cook's notes: Cloud bread will last up to four days in the fridge. Store in an airtight container. Can be gently toasted if desired.
You'll find herb slaw and other prepared slaws in the packaged salad section at the supermarket.