Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tenga dejaja. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Tenga Dejaja is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Tenga Dejaja is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tenga Dejaja:
- Prepare 2 tbsps olive oil
- Prepare 4 organic, free range chicken thighs, skin on
- Prepare 1 small gem squash
- Get 6 spring onions
- Make ready 1 garlic clove
- Prepare 3 tbsps Ras el hanout
- Make ready 3 fresh dates, stone removed and sliced
- Prepare 1 small preserved lemon, flesh removed and finely chopped
- Make ready 3 medium tomatoes, deseeded and chopped
- Make ready 1/4 cup chicken stock
- Make ready 4 tok amra
- Make ready 1 tbsp date nectar
- Take 1 tbsp macadamia nuts, roughly chopped
- Prepare 2 tsps cider vinegar
- Get 100 g couscous
- Prepare small bunch mint, leaves only, shredded
- Get 1/2 lemon, thinly sliced
- Take 1 tbsp pomegranate seeds
- Take 50 g feta, crumbled
- Make ready freshly ground salt and pepper
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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.
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