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