Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tenga dejaja. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Tenga Dejaja is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tenga Dejaja is something which I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook tenga dejaja using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tenga Dejaja:
- Prepare 2 tbsps olive oil
- Get 4 organic, free range chicken thighs, skin on
- Make ready 1 small gem squash
- Take 6 spring onions
- Make ready 1 garlic clove
- Take 3 tbsps Ras el hanout
- Get 3 fresh dates, stone removed and sliced
- Get 1 small preserved lemon, flesh removed and finely chopped
- Prepare 3 medium tomatoes, deseeded and chopped
- Take 60 ml (1/4 cup) chicken stock
- Get 4 tok amra
- Get 1 tbsp date nectar
- Get 1 tbsp macadamia nuts, roughly chopped
- Take 2 tsps cider vinegar
- Take 100 g (3.5 oz) couscous
- Get small bunch mint, leaves only, shredded
- Get 1/2 lemon, thinly sliced
- Take 1 tbsp pomegranate seeds
- Make ready 50 g (2 oz) feta, crumbled
- Take freshly ground salt and pepper
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Steps to make Tenga Dejaja:
- Turn the oven on and heat to 180 degrees C, 350 degrees F, Gas mark 4. Heat 1 tbsp oil in a skillet. Season the chicken and cook, skin-side down, for 10 mins until brown, flip over and cook for a further 5 minutes. Transfer to a plate.
- Cut the gem squash in two, remove the seeds and boil for 20 minutes.
- Chop the spring onions and garlic and add to the skillet. Stir for a few mins, then add the spice mix. Stir until the spices become aromatic then add the dates, preserved lemon, tomatoes, stock, tok amra, date nectar, macadamia nuts, vinegar and ½ litre water. Bring to the boil, place the chicken on top, cover with a tight lid, lower the heat and simmer for an hour.
- Score the gem squash flesh, season and add a splash of oil. Roast in the oven for 20 minutes. Make the couscous according to the instructions.
- Uncover the chicken, place the lemon slices on top and cook for a further 10 minutes until the sauce reduces and becomes thick.
- Scrape out the flesh from the squash with a spoon, chop and add to the couscous with half the mint and a few grinds of salt and pepper and place back into the squash halves.
- Scatter the pomegranate seeds, feta and mint over the chicken and serve with the stuffed squash.
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So that’s going to wrap this up for this special food tenga dejaja recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
