Steps to Prepare Speedy Tenga Dejaja

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, tenga dejaja. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tenga Dejaja is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Tenga Dejaja is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tenga Dejaja:

1. Make ready 2 tbsps olive oil
2. Get 4 organic, free range chicken thighs, skin on
3. Get 1 small gem squash
4. Get 6 spring onions
5. Make ready 1 garlic clove
6. Take 3 tbsps Ras el hanout
7. Get 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. Make ready 60 ml (1/4 cup) chicken stock
11. Get 4 tok amra
12. Prepare 1 tbsp date nectar
13. Get 1 tbsp macadamia nuts, roughly chopped
14. Make ready 2 tsps cider vinegar
15. Prepare 100 g (3.5 oz) couscous
16. Make ready small bunch mint, leaves only, shredded
17. Make ready 1/2 lemon, thinly sliced
18. Take 1 tbsp pomegranate seeds
19. Take 50 g (2 oz) feta, crumbled
20. Make ready freshly ground salt and pepper

Instructions 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 special food tenga dejaja recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be 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!