Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tenga dejaja. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tenga Dejaja is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Tenga Dejaja is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook tenga dejaja using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tenga Dejaja:
- Take 2 tbsps olive oil
- Get 4 organic, free range chicken thighs, skin on
- Make ready 1 small gem squash
- Take 6 spring onions
- Get 1 garlic clove
- Make ready 3 tbsps Ras el hanout
- Get 3 fresh dates, stone removed and sliced
- Take 1 small preserved lemon, flesh removed and finely chopped
- Make ready 3 medium tomatoes, deseeded and chopped
- Take 1/4 cup chicken stock
- Get 4 tok amra
- Get 1 tbsp date nectar
- Prepare 1 tbsp macadamia nuts, roughly chopped
- Make ready 2 tsps cider vinegar
- Take 100 g couscous
- Get small bunch mint, leaves only, shredded
- Make ready 1/2 lemon, thinly sliced
- Prepare 1 tbsp pomegranate seeds
- Prepare 50 g feta, crumbled
- Make ready freshly ground salt and pepper
Instructions 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’s going to wrap it 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’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
