Rotisserie Chicken With 4 Sauce
Rotisserie Chicken With 4 Sauce
Try this quick and easy rotisserie chicken recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Barbecuing
  • Preparation Time 15 minutes
  • Cooking Time 2 hours 5 minutes
  • Yield 2 servings
  • Rotisserie Chicken
  • 6 pounds free-range chicken
  • 1 tablespoon celery salt
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • Red Lentil Dal
  • 2 tablespoons vegetable oil or ghee
  • 2 cups diced onion
  • 3 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 3 cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • ¼ cup chopped coriander
  • Salt and pepper
  • Tonnato Sauce
  • Two 80 grams tins tuna in oil
  • 3 tablespoons minced sweet onion
  • 2 tablespoons lemon juice
  • 4 tablespoons capers
  • 1 tablespoon juice from caper jar
  • 2 teaspoons anchovy paste
  • 4 tablespoons olive oil
  • Salt and pepper
  • 1 head radicchio
  • Easy Pepper Sauce
  • 375 millilitres jar roasted peppers, drained
  • 1 clove garlic, minced
  • Olive oil
  • Salt and pepper
  • Lemmon Hummus
  • 1 14-oz tin chick peas, drained and rinsed
  • 1 clove garlic, minced
  • 3 tablespoons tahini sesame paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Cold water, as needed
  • Salt and pepper
  • 3 tablespoons chopped flat leaf parsley, plus extra for garnish
  • 6 small pita, cut into thirds
  1. To truss a chicken for a BBQ rotisserie, take a length of butcher's twine (about 4 feet) and create a loop at one end. Secure loop over legs of chicken and tighten to bring them together.
  2. 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.
  3. Combine celery salt, paprika and pepper and rub over entire chicken. Secure chicken onto rotisserie spit.
  4. Cook chicken with rotisserie heat on bbq (with back heat, if BBQ has this function, otherwise over medium heat) with an aluminium baking tray underneath to catch drippings.
  5. 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.
  6. Alternately, chicken can be roasted in a 325°F oven for about 90 minutes until 180°F.
  7. In a medium saucepot, heat oil or ghee over medium heat.
  8. Add onion and saute for 4 minutes, until translucent. Add garlic and saute one minute more. Add lentils, water and spices and bring up to a simmer, stirring occasionally. Simmer for about 15 minutes, until lentils are tender.
  9. Remove half of the mixture to a food processor or blender and purée until smooth. Stir puréed mixture back into pot, season to taste and serve warm or at room temperature topped with fresh coriander.
  10. Serve with naan bread.
  11. In a food processor, purée tuna with onion, lemon juice, 2 tablespoons capers, caper juice and anchovy paste until smooth.
  12. Pour in olive oil in a thin stream while blending. Season to taste and chill until ready to serve.
  13. 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.
  14. Purée roasted peppers with garlic until smooth. Drizzle in a touch of olive oil while puréeing, until desired consistency (thicker than a sauce), then season to taste.
  15. In food processor, purée chick peas with garlic, tahini, lemon juice and olive oil until smooth, adding cold water as needed until desired consistency.
  16. Stir in chopped parsley and chill.
  17. To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle with parsley. 

Tagged Under

Recipes to consider