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Tenga Dejaja cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tenga Dejaja dishes that you just make.
Alright, don’t linger, let’s task this tenga dejaja menu with 20 components which are undoubtedly easy to obtain, and we have to process them at the very least through 7 methods. You should expend a while on this, so the resulting food could be perfect.
Composition - Tenga Dejaja:
- Take 2 tbsps for olive oil
- Take 4 for organic, free range chicken thighs, skin on
- Require 1 small gem squash
- You need 6 for spring onions
- Give 1 garlic clove
- Require 3 tbsps for Ras el hanout
- Give 3 of fresh dates, stone removed and sliced
- Prepare 1 small preserved lemon, flesh removed and finely chopped
- Provide 3 medium tomatoes, deseeded and chopped
- Provide 1/4 cup chicken stock
- Make ready 4 of tok amra
- Need 1 tbsp - date nectar
- Prepare 1 tbsp - macadamia nuts, roughly chopped
- Prepare 2 tsps cider vinegar
- Give 100 g - couscous
- Prepare - small bunch mint, leaves only, shredded
- Give 1/2 for lemon, thinly sliced
- Take 1 tbsp for pomegranate seeds
- Need 50 g for feta, crumbled
- Give - freshly ground salt and pepper
Tenga Dejaja instructions:
- 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.
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