Tenga Dejaja
Tenga Dejaja

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, tenga dejaja. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Tenga Dejaja is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Tenga Dejaja is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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:
  1. Prepare 2 tbsps olive oil
  2. Prepare 4 organic, free range chicken thighs, skin on
  3. Take 1 small gem squash
  4. Take 6 spring onions
  5. Make ready 1 garlic clove
  6. Make ready 3 tbsps Ras el hanout
  7. Make ready 3 fresh dates, stone removed and sliced
  8. Take 1 small preserved lemon, flesh removed and finely chopped
  9. Make ready 3 medium tomatoes, deseeded and chopped
  10. Get 1/4 cup chicken stock
  11. Make ready 4 tok amra
  12. Take 1 tbsp date nectar
  13. Get 1 tbsp macadamia nuts, roughly chopped
  14. Get 2 tsps cider vinegar
  15. Take 100 g couscous
  16. Take small bunch mint, leaves only, shredded
  17. Take 1/2 lemon, thinly sliced
  18. Get 1 tbsp pomegranate seeds
  19. Take 50 g feta, crumbled
  20. Prepare freshly ground salt and pepper
Steps to make Tenga Dejaja:
  1. 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.
  2. Cut the gem squash in two, remove the seeds and boil for 20 minutes.
  3. 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.
  4. 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.
  5. Uncover the chicken, place the lemon slices on top and cook for a further 10 minutes until the sauce reduces and becomes thick.
  6. 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.
  7. Scatter the pomegranate seeds, feta and mint over the chicken and serve with the stuffed squash.

So that is going to wrap this up for this exceptional food tenga dejaja recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!