Tenga Dejaja
Tenga Dejaja

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tenga dejaja. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Tenga Dejaja is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Tenga Dejaja is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook tenga dejaja using 20 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tenga Dejaja:
  1. Make ready 2 tbsps olive oil
  2. Make ready 4 organic, free range chicken thighs, skin on
  3. Prepare 1 small gem squash
  4. Make ready 6 spring onions
  5. Prepare 1 garlic clove
  6. Take 3 tbsps Ras el hanout
  7. Get 3 fresh dates, stone removed and sliced
  8. Make ready 1 small preserved lemon, flesh removed and finely chopped
  9. Prepare 3 medium tomatoes, deseeded and chopped
  10. Take 1/4 cup chicken stock
  11. Prepare 4 tok amra
  12. Prepare 1 tbsp date nectar
  13. Take 1 tbsp macadamia nuts, roughly chopped
  14. Make ready 2 tsps cider vinegar
  15. Get 100 g couscous
  16. Prepare small bunch mint, leaves only, shredded
  17. Prepare 1/2 lemon, thinly sliced
  18. Take 1 tbsp pomegranate seeds
  19. Get 50 g feta, crumbled
  20. Take 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’s going to wrap it up with this exceptional food tenga dejaja recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!