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Alright, don’t linger, let’s plan this tenga dejaja formula with 20 elements which are absolutely easy to receive, and we have to process them at the very least through 7 actions. You should invest a while on this, so the resulting food could be perfect.
Ingredients Tenga Dejaja:
- Make ready 2 tbsps of olive oil
- Take 4 for organic, free range chicken thighs, skin on
- Require 1 small gem squash
- Get 6 for spring onions
- You need 1 - garlic clove
- Make ready 3 tbsps - Ras el hanout
- Take 3 for fresh dates, stone removed and sliced
- Get 1 small preserved lemon, flesh removed and finely chopped
- Provide 3 - medium tomatoes, deseeded and chopped
- Give 1/4 cup for chicken stock
- Provide 4 tok amra
- Provide 1 tbsp for date nectar
- Give 1 tbsp macadamia nuts, roughly chopped
- Need 2 for tsps cider vinegar
- You need 100 g of couscous
- Take - small bunch mint, leaves only, shredded
- Provide 1/2 lemon, thinly sliced
- Take 1 tbsp for pomegranate seeds
- You need 50 g - feta, crumbled
- Give of freshly ground salt and pepper
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Tenga Dejaja process:
- 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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