BBQ CHICKEN SIDES RECIPES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

Steps:

• In a large mixing bowl add the ground chicken, almond flour, Parmesan cheese, garlic, onion, egg, chopped parsley, sea salt, and pepper. Stir really well to combine everything.
• Using your clean hands, shape spoonfuls of meat mixture into 1 - inch meatballs as shown.
• Heat your oil in a large skillet over medium-high heat.
• Cook your meatballs while stirring until golden brown and cooked through about 8-10 minutes.
• Once your meatballs are cooked, add in the barbecue sauce.
• Simmer for a few minutes more, stirring frequently to coat all the meatballs with the BBQ sauce.
• Garnish with chopped parsley and serve immediately!
• Enjoy!