Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tenga dejaja. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tenga Dejaja is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Tenga Dejaja is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 that.

The ingredients needed to make Tenga Dejaja:

1. Take 2 tbsps olive oil
2. Get 4 organic, free range chicken thighs, skin on
3. Prepare 1 small gem squash
4. Make ready 6 spring onions
5. Make ready 1 garlic clove
6. Take 3 tbsps Ras el hanout
7. Take 3 fresh dates, stone removed and sliced
8. Make ready 1 small preserved lemon, flesh removed and finely chopped
9. Take 3 medium tomatoes, deseeded and chopped
10. Get 60 ml (1/4 cup) chicken stock
11. Take 4 tok amra
12. Get 1 tbsp date nectar
13. Get 1 tbsp macadamia nuts, roughly chopped
14. Take 2 tsps cider vinegar
15. Prepare 100 g (3.5 oz) couscous
16. Take small bunch mint, leaves only, shredded
17. Get 1/2 lemon, thinly sliced
18. Make ready 1 tbsp pomegranate seeds
19. Take 50 g (2 oz) 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’s going to wrap this up for this special food tenga dejaja recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!