Crispy BBQ Chicken with Avocado Salsa

Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).

Pre-line baking tray with parchment paper or baking paper.

To make the salsa:

1. Roughly mash the avocado with the juice of 1 lime, add the tomato, Agave Nectar, chilli flakes, sea salt, black pepper and mix together.
2. Check for seasoning then add your chopped coriander and lightly combine.

To make the chicken:

1. Combine the coconut flour with the harissa, garlic granules, chilli flakes and black pepper in a large mixing bowl.
2. Dip the chicken strips into the seasoned coconut flour and place on the pre-lined baking tray.
3. Place the tray in the oven and bake for 14 minutes, turning over half way through.
4. Whilst the chicken strips are in the oven, make the BBQ sauce.

To make the BBQ sauce

1. Add the coconut oil to a frying pan with the shallot and sauté over a medium/high heat until soft and translucent.
2. Add the crushed garlic cloves to the shallot, with sea salt, black pepper and tomato puree and mix it in together.
3. Add the vinegar, Dijon mustard and water and continue stirring.
4. Add the agave nectar and tamari sauce and stir for a 2-3 minutes, then take off the heat and set aside to cool.
5. Take the chicken out of the oven and dip each piece into the cooled BBQ sauce. You can leave it to marinate until you need it, or put it on the BBQ straight away, cooking for 3 minutes on each side, to your liking.
6. Serve your chicken on a platter with a bowl of your avocado salsa on the side.