Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tenga dejaja. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tenga Dejaja is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tenga Dejaja is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must 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:

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

Steps to make 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.

So that is going to wrap this up for this special food tenga dejaja recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!