Unique Recipe Tenga Dejaja Savory Delicious

Without fail cooking ultimate Tenga Dejaja easy, bouncy, practical.

Good Morning my mother, at this time you can present recipe Tenga Dejaja with 20 ingredients and 7 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 7 stages of easy cooking Tenga Dejaja.

Ingredients for Tenga Dejaja #

1. Prepare 2 tbsps : olive oil.

2. Needed 4 : organic, free range chicken thighs, skin on.

3. Prepare 1 : small gem squash.

4. Needed 6 : spring onions.

5. Prepare 1 : garlic clove.

6. Needed 3 tbsps : Ras el hanout.

7. Prepare 3 : fresh dates, stone removed and sliced.

8. Prepare 1 : small preserved lemon, flesh removed and finely chopped.

9. Needed 3 : medium tomatoes, deseeded and chopped.

10. Needed 60 ml (1/4 cup) : chicken stock.

11. Needed 4 : tok amra.

12. Prepare 1 tbsp : date nectar.

13. Prepare 1 tbsp : macadamia nuts, roughly chopped.

14. Prepare 2 : tsps cider vinegar.

15. Needed 100 g (3.5 oz) : couscous.

16. Needed : small bunch mint, leaves only, shredded.

17. Needed 1/2 : lemon, thinly sliced.

18. Needed 1 tbsp : pomegranate seeds.

19. Needed 50 g (2 oz) : feta, crumbled.

20. Prepare : freshly ground salt and pepper.

If all material requirements Tenga Dejaja it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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..

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