Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, tenga dejaja. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tenga Dejaja is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tenga Dejaja is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tenga Dejaja:
- Prepare 2 tbsps olive oil
- Take 4 organic, free range chicken thighs, skin on
- Get 1 small gem squash
- Take 6 spring onions
- Get 1 garlic clove
- Prepare 3 tbsps Ras el hanout
- Make ready 3 fresh dates, stone removed and sliced
- Take 1 small preserved lemon, flesh removed and finely chopped
- Prepare 3 medium tomatoes, deseeded and chopped
- Prepare 1/4 cup chicken stock
- Take 4 tok amra
- Take 1 tbsp date nectar
- Prepare 1 tbsp macadamia nuts, roughly chopped
- Prepare 2 tsps cider vinegar
- Prepare 100 g couscous
- Get small bunch mint, leaves only, shredded
- Take 1/2 lemon, thinly sliced
- Prepare 1 tbsp pomegranate seeds
- Prepare 50 g feta, crumbled
- Make ready freshly ground salt and pepper
Instructions 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 this up with this special food tenga dejaja recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be 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!
