Recipe of Favorite Tenga Dejaja

Hello everybody, hope you’re having an incredible 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 is gonna smell and look delicious.

Tenga Dejaja is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Tenga Dejaja is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular 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 it.

The ingredients needed to make Tenga Dejaja:

1. Make ready olive oil
2. Get organic, free range chicken thighs, skin on
3. Prepare small gem squash
4. Get spring onions
5. Take garlic clove
6. Get Ras el hanout
7. Make ready fresh dates, stone removed and sliced
8. Make ready small preserved lemon, flesh removed and finely chopped
9. Make ready medium tomatoes, deseeded and chopped
10. Make ready chicken stock
11. Get tok amra
12. Prepare date nectar
13. Make ready macadamia nuts, roughly chopped
14. Prepare tsps cider vinegar
15. Take couscous
16. Make ready small bunch mint, leaves only, shredded
17. Get lemon, thinly sliced
18. Get pomegranate seeds
19. Take feta, crumbled
20. Get 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 with this exceptional food tenga dejaja recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!