Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tenga dejaja. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Tenga Dejaja is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Tenga Dejaja is something that I’ve loved my entire life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must prepare a few ingredients. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tenga Dejaja:
- Make ready 2 tbsps olive oil
- Prepare 4 organic, free range chicken thighs, skin on
- Take 1 small gem squash
- Take 6 spring onions
- Get 1 garlic clove
- Take 3 tbsps Ras el hanout
- Take 3 fresh dates, stone removed and sliced
- Prepare 1 small preserved lemon, flesh removed and finely chopped
- Get 3 medium tomatoes, deseeded and chopped
- Take 60 ml (1/4 cup) chicken stock
- Get 4 tok amra
- Make ready 1 tbsp date nectar
- Prepare 1 tbsp macadamia nuts, roughly chopped
- Get 2 tsps cider vinegar
- Take 100 g (3.5 oz) couscous
- Make ready small bunch mint, leaves only, shredded
- Get 1/2 lemon, thinly sliced
- Make ready 1 tbsp pomegranate seeds
- Make ready 50 g (2 oz) feta, crumbled
- Prepare 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.
So that is going to wrap it up for this special food tenga dejaja recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
