You can find ras el hanout, a Moroccan spice blend, at zamourispices.com. The tagine embodies the cooking of the Maghreb—typically Morocco, Tunisia, Algeria—where it's made in an earthenware pot with a conical lid. This vegetarian version is made in a skillet.
Servings: Serves 4
- 1 (4- to 5-pound) chicken
- 1 teaspoon salt
- 10 green olives
- 5 black olives
- 4 cloves garlic , smashed
- 1 tablespoon grated lemon zest
- 2 shallots , roughly chopped
- 1 (3-inch) piece ginger , peeled
- 2 tablespoons olive oil
- Juice of 2 lemons (about 1/4 cup)
- 1 tablespoon ras el hanout
- Vegetable tagine
Preheat oven to 400°. Rub body and neck cavities of chicken with salt; sprinkle skin with salt. Stuff cavities with olives, garlic, lemon zest, shallots and ginger. In a small bowl, combine olive oil, lemon juice and ras el hanout; rub all over chicken breast and legs.
Truss chicken. Place on a rack in a roasting pan; roast until an instant-read thermometer inserted in thickest part of thigh registers 160°, 60 to 70 minutes.
Transfer to a platter. Let rest 10 to 15 minutes before carving. Serve with vegetable tagine