Ingredients
1 Barbecued Chicken with Eritrean Berbere Rub, meat pulled from bone, skinned and cubed.
Eritrean Rub:
2 Cups Ground Red Chili Pepper
5 Tbs Garlic Powder
2 Tbs Onion Powder
2 Tbs Ground Ginger
1 Tbs Ground Cloves
2 Tbs Kosher Salt
2 Tbs Ground Cumin
2 tsp Ground Cinnamon
1 ½ tsp Ground Cardamom
1 tsp Ground Black Pepper
Barbecue Chicken Dressing:
1/3 Cup Bar-B-Q sauce (preferably Kansas City style/smoky sauce)
1/3 Cup Mayonnaise
1 Can Chipotle Chili in Adobo Sauce
Mix for Salad:
1 Small Red Onion, diced
1 Large Red Bell Pepper, diced
½ Cup Cilantro, chopped
Cooking Instructions
Eritrean Rub:
Combine all rub ingredients. Mix thoroughly. Yields 3 cups. Store mixture in an airtight container for up to three months.
Barbecue Chicken Dressing:
Mix Barbecue Sauce and Mayonnaise in medium bowl. Remove Chilies from Adobo sauce and mince. (Rubber gloves are recommended when handling Chipotle Chilies.) Add half of minced Chipotles to Sauce and let rest for five minutes. Test to see if mix is too spicy and continue to add Chipotles to preference. For true heat, also add a dash of Adobo Sauce.
For Salad:
Mix salad vegetables and stir into Barbecue dressing along with chunked Chicken Meat. Cover and refrigerate for at least two hours. Serve this on Croissants with Lettuce and sliced Tomato or stuffed in a Tomato.
