[arugula]

My favourite tagine recipe is chicken with preserved lemons and olives.

That's very similar to the James Martin recipe which I posted. I use the recipe as a basis and adapt and change slightly depending on how I feel or which ingredients I have or haven't.

There's one cooking right now.

[Mrs Bee]

I liked this Nigel Slater one (I didn't add the saffron though)

http://www.bbc.co.uk/food/recipes/moroccanstylechicken_92582

I like the look of this one. Especially as there's no dried fruit in it. My lot aren't fond of dried fruit in savoury dishes.
Like the idea of marinating the chicken in spice mix first.

[arugula]

That's very similar to the James Martin recipe which I posted. I use the recipe as a basis and adapt and change slightly depending on how I feel or which ingredients I have or haven't.

And of course, absolutely no butter! 

[Elvira]

Bit late in on this thread but we did a cookery course where we cooked en papillote. We just used good old grease proof paper off a roll so you could cut it to fit and folded over the edges to seal the bag using an office stapler to hold it together! Simples!  No washing up of the baking tray as it held all the juices in the bag and it basically steamed itself so the meat/fish doesn't dry out. It was really easy to do and makes quite a good party piece as you can serve everyone their own bag (particularly if you are good at pleating the paper!)