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Best Way to Preparing Best Tenga Dejaja

Tenga Dejaja is the first thing that comes to many people’s thought when it arrives to a delightul dish. Today, we are going to provide you instructions on cooking a appetizing Tenga Dejaja.

Tenga Dejaja

We hope you got benefit from reading it, now let’s go back to tenga dejaja recipe. To cook tenga dejaja you need 20 ingredients and 7 steps. Here is how you cook it.

First of all, below are the ingridients that you should prepare to cook Tenga Dejaja:

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

After preparing the ingridients, now we are ready to make our yummy 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..

Recipe : Tenga Dejaja

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