| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Cklive08 |
2 |
servings |
INGREDIENTS
| 1 |
|
Yellow onion; minced |
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
c |
Ketchup |
| 1/2 |
c |
Water |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Unsulphured molasses |
| 1 |
ts |
Drained bottled horseradish |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Dried hot red pepper flakes |
| 1/8 |
ts |
Ground allspice |
| 2 |
c |
Diced cooked chicken |
|
|
(i.e rotisserie chicken) |
| 2 |
|
Squares Caraway corn bread – (to 3); split horizontally |
| 2 |
tb |
Minced red onion |
|
|
Cabbage slaw; for accompaniment |
INSTRUCTIONS
In a saucepan cook yellow onion in oil over moderate heat, stirring,
until golden. Add garlic and cook, stirring, 30 seconds. Stir in
ketchup, water, lemon juice, molasses, horseradish, cumin, red pepper
flakes, and allspice and simmer, stirring once or twice, 15 minutes.
Stir in chicken and simmer until just heated through, about 1 minute.
On 2 or 3 plates spoon chicken and sauce over bottom halves of corn
bread squares and sprinkle with red onion. Top barbecue with top
halves of corn bread squares and serve with slaw. This recipe yields
2 or 3 servings.
Comments: A 3-pound rotisserie chicken yields about 2 cups white meat
and 2 cups dark.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-E276 broadcast
05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Sara Moulton
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