Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, tenga dejaja. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we must first prepare a few components. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tenga Dejaja:
- Make ready 2 tbsps olive oil
- Make ready 4 organic, free range chicken thighs, skin on
- Take 1 small gem squash
- Make ready 6 spring onions
- Get 1 garlic clove
- Take 3 tbsps Ras el hanout
- Make ready 3 fresh dates, stone removed and sliced
- Take 1 small preserved lemon, flesh removed and finely chopped
- Take 3 medium tomatoes, deseeded and chopped
- Make ready 1/4 cup chicken stock
- Prepare 4 tok amra
- Make ready 1 tbsp date nectar
- Take 1 tbsp macadamia nuts, roughly chopped
- Get 2 tsps cider vinegar
- Make ready 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
- Take freshly ground salt and pepper
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Steps 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.
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