Step-by-Step Guide to Make Award-winning Tenga Dejaja
by Ronnie Summers
Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tenga dejaja. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Tenga Dejaja is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Tenga Dejaja is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tenga Dejaja:
Make ready olive oil
Make ready organic, free range chicken thighs, skin on
Get small gem squash
Take spring onions
Take garlic clove
Make ready Ras el hanout
Take fresh dates, stone removed and sliced
Take small preserved lemon, flesh removed and finely chopped
Take medium tomatoes, deseeded and chopped
Take chicken stock
Take tok amra
Take date nectar
Make ready macadamia nuts, roughly chopped
Prepare tsps cider vinegar
Prepare small bunch mint, leaves only, shredded
Get lemon, thinly sliced
Make ready pomegranate seeds
Get feta, crumbled
Prepare 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’s going to wrap it up with this exceptional food tenga dejaja recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Here are any recommended products that are suitable for making your meals on amazon