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. 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.
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.
Alternately, chicken can be roasted in a 325°F oven for about 90 minutes until 180°F.
Red Lentil Dal
In a medium saucepot, heat oil or ghee over medium heat. Add onion and sauté for 4 minutes, until translucent.
Add garlic and sauté 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.
In a food processor, purée 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.
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 Sauce
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.
In food processor, purée 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.
To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle with parsley.