Rotisserie Chicken with 4 Sauces Recipe | Food Network UK

Ingredients

• 1 4-6 lb free-range chicken
• 1 tablespoon celery salt
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 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
• pepper
• 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
• 1 head radicchio
• 1 jar 375 ml jar roasted peppers, drained
• 1 clove garlic, minced
• olive oil
• 1 can 14-oz tin chick peas, drained and rinsed
• 3 tablespoons tahini sesame paste
• 2 tablespoons olive oil
• cold water, as needed
• 3 tablespoons chopped flat leaf parsley, plus extra for garnish
• 6 small pita, cut into thirds