Some time ago, I got Marcus Samuelsson's cookbook, Discovery of a Continent: Food, Flavors, and Inspirations from Africa. Whenever I get a chance to use this cookbook, the flavors that emerge from my dishes are amazing. To cook the pictured chicken, I used the Ras Al-Hanout rub recipe and then stuffed the chicken with lemon, ginger, olives, and garlic. I trussed the chicken (thanks for teaching me how, Dad) and roasted it on a rack (thanks for the roasting rack, Mom) for about an hour and then we savored the wonderful flavors of North Africa.
Ras Al-Hanout Rub: 1/4 ground cinnamon, 2 tblsp ground tumeric, 1 tblsp ground black pepper, 1 and 1/2 tsp ground cardamom, 1 and 1/2 tsp ground cloves
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