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.

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