Recipe of Speedy Tenga Dejaja

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

The ingredients needed to make Tenga Dejaja:

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

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