Chicken, garlic and tomato burgers

AT A GLANCE

  • Serves 6 people

  • 6 (about 1kg) chicken thigh fillets, skin on
  • 10 cloves of garlic
  • 2 sprigs of rosemary, leaves picked, coarsely chopped
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 6 Roma tomatoes, halved lengthways
  • 6 burger buns, halved
  • 200 gm baby rocket
01   Preheat oven to 180C. Place chicken in a non-reactive container. Thinly slice 3 cloves of garlic, add to chicken with rosemary, season with sea salt and freshly ground black pepper and drizzle with oil. Cover and refrigerate for at least 3 hours to marinate.
02   Place remaining garlic on an oven tray and roast for 15 minutes or until soft, then peel and set aside.
03   Preheat barbecue or chargrill over high heat, add chicken and tomatoes cut-side down. Cook chicken for 5 minutes on each side or until just cooked through and cook tomatoes until just soft.
04   Toast buns on cut side, spread one half with roast garlic, top with chicken, tomato and rocket, sandwich and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jan 2007

Jan 2007

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