Rinse chicken and pat dry with a paper towel. Place on a clean surface and rub ras el hanout into the skin.
Put tomatoes, lemon wedges and onion wedges into a deep roasting dish, then pour in stock and white wine. Arrange the chicken and lemon rind on top. Roast for one hour.
When done, place one chicken quarter on each of four plates. Set lemon wedges aside. Spoon tomato-and-onion mixture overtop chicken, and sprinkle with cilantro. If desired, serve with couscous.
Recipe Notes
Per serving: 321 calories, 33 g protein, 14 g fat (4 g saturated fat), 10 g carbohydrates, 2 g fibre, 93 mg cholesterol, 118 mg sodium