Rotisserie chicken is a universal favourite, but turn this into a crowd pleaser on a buffet table by making 3 different sauces to top it, and three different bases to put the chicken and sauce on. Seeyou can please everyone!
Directions for: Rotisserie Chicken with 4 Sauces
Ingredients
Rotisserie Chicken1 4-6 lb free-range chicken
1 Tbsp celery salt
1 Tbsp paprika
1 tsp black pepper
Red Lentil Dal2 Tbsp vegetable oil or ghee
2 cup diced onion
3 clove garlic, minced
1 cup red lentils, rinsed
3 cup water
1 tsp ground cumin
tsp turmeric powder
cup chopped coriander
salt and pepper
Tonnato Sauce2 can (80 g) tuna in oil
3 Tbsp minced sweet onion
2 Tbsp lemon juice
4 Tbsp capers
1 Tbsp juice from caper jar
2 tsp anchovy paste
4 Tbsp olive oil
salt and pepper
1 heads radicchio
Easy Pepper Sauce1 jar 375 mL jar roasted peppers, drained
1 clove garlic, minced
olive oil
salt and pepper
Lemmon Hummus1 can 14-oz tin chick peas, drained and rinsed
1 clove garlic, minced
3 Tbsp tahini sesame paste
2 Tbsp lemon juice
2 Tbsp olive oil
cold water, as needed
salt and pepper
3 Tbsp chopped flat leaf parsley, plus extra for garnish
6 small pita, cut into thirds
Directions
Rotisserie Chicken1. To truss, a chicken for a BBQ rotisserie, take a length of butchers twine (about 4 feet) and create a loop at one end. Secure loop over legs of chicken and tighten to bring them together. Wrap twine over joint of each wing and pull around back, to secure wings to chicken. Bring twine end back to legs, tie and cut.
2. Combine celery salt, paprika and pepper and rub over entire chicken. Secure chicken onto rotisserie spit. Cook chicken with rotisserie heat on bbq (with back heat, if BBQ has this function, otherwise over medium heat) with an aluminum baking tray underneath to catch drippings. Baste chicken often with drippings from tray and cook until an internal temperature of 180 F is reached. Let chicken rest for 15 minutes, before taking off the bone.
3. Alternately, chicken can be roasted in a 325 F oven for about 90 minutes until 180 F.
Red Lentil Dal1. In a medium saucepot, heat oil or ghee over medium heat. Add onion and saut for 4 minutes, until translucent. Add garlic and saut one minute more.
2. Add lentils, water and spices and bring up to a simmer, stirring occasionally. Simmer for about 15 minutes, until lentils are tender.
Tonnato Sauce1. In a food processor, pure tuna with onion, lemon juice, 2 tbsp capers, caper juice and anchovy paste until smooth. Pour in olive oil in a thin stream while blending. Season to taste and chill until ready to serve.
2. To serve, peel away radicchio in whole leaves. Spoon a little shredded rotisserie chicken into radicchio leaf, drizzle with tonnato sauce and sprinkle with remaining capers.
Easy Pepper Sauce1. Pure roasted peppers with garlic until smooth. Drizzle in a touch of olive oil while pureing, until desired consistency (thicker than a sauce), then season to taste.
Lemmon Hummus1. In food processor, pure chick peas with garlic, tahini, lemon juice and olive oil until smooth, adding cold water as needed until desired consistency. Stir in chopped parsley and chill.
2. To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle with parsley.
See more: Vegetables, Beans, Poultry, Roast, Main, Indian, Chicken