Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tenga dejaja. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Tenga Dejaja is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tenga Dejaja is something which I’ve loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we have to prepare a few components. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you can achieve that.
Ingredients requirements of Tenga Dejaja:
- Make ready 2 tbsps olive oil
- Make ready 4 organic, free range chicken thighs, skin on
- Take 1 small gem squash
- Get 6 spring onions
- Prepare 1 garlic clove
- Make ready 3 tbsps Ras el hanout
- Get 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
- Prepare 4 tok amra
- Get 1 tbsp date nectar
- Get 1 tbsp macadamia nuts, roughly chopped
- Get 2 tsps cider vinegar
- Take 100 g couscous
- Make ready small bunch mint, leaves only, shredded
- Make ready 1/2 lemon, thinly sliced
- Take 1 tbsp pomegranate seeds
- Take 50 g feta, crumbled
- Get freshly ground salt and pepper
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Tenga Dejaja making process:
- 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.
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So that’s going to wrap this up for this special food tenga dejaja recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at 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!
