CutandBaste.com

• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

Kelley and I arrived in Marrakesh on Saturday morning and went almost immediately to Jardin Majorelle for lunch with my sisters (“Les Soeurs Miserables”).  This was a great introduction to Moroccan food — bold in flavor and bright in color.  I had the classic tajin for lunch with chicken and prunes (above).  It was every bit as flavorful as a good curry, but much lighter.

“Le Petit” with a ginger, mint, pineapple drink.

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