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Variety to Producing 5-Star Tenga Dejaja

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Tenga Dejaja

We hope you got insight from reading it, now let's go back to tenga dejaja recipe. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook that.

To cook an unforgettable Tenga Dejaja, here are the ingridients needed:

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

After preparing the components, next you are ready to cook your 5-star Tenga Dejaja by following the guidances on this section:

  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..

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Recipe : Tenga Dejaja

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