Name: Rotisserie Chicken with 4 Sauces
Cook time: 120 min
Yield: 8
Ingredients: 1 4-6 lb free-range chicken; 1 tablespoon celery salt; 1 tablespoon paprika; 1 teaspoon black pepper; For the Red Lentil Dal; 2 tablespoons vegetable oil or ghee; 2 cups diced onion; 3 cloves garlic, minced; 1 cup red lentils, rinsed; 1 teaspoon ground cumin; ½ teaspoon turmeric powder; ¼ cup chopped coriander; salt and pepper; For the Tonnato Sauce; 2 cans 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; For the Easy Pepper Sauce; 1 jar 375 ml jar roasted peppers, drained; 1 clove garlic, minced; olive oil; salt and pepper; For the Lemon Houmous; 1 can 14-oz tin chick peas, drained and rinsed