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Tenga Dejaja

Before you jump to Tenga Dejaja recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

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You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it's uncomplicated to find what you need to be successful at it.

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:

Take 2 tbsps of olive oil.
Provide 4 of organic, free range chicken thighs, skin on.
You need 1 of small gem squash.
Use 6 of spring onions.
Take 1 of garlic clove.
Use 3 tbsps of Ras el hanout.
Provide 3 of fresh dates, stone removed and sliced.
Use 1 of small preserved lemon, flesh removed and finely chopped.
Use 3 of medium tomatoes, deseeded and chopped.
Use 60 ml (1/4 cup) of chicken stock.
Take 4 of tok amra.
Use 1 tbsp of date nectar.
Use 1 tbsp of macadamia nuts, roughly chopped.
Prepare 2 of tsps cider vinegar.
You need 100 g (3.5 oz) of couscous.
Use of small bunch mint, leaves only, shredded.
Prepare 1/2 of lemon, thinly sliced.
Take 1 tbsp of pomegranate seeds.
You need 50 g (2 oz) of feta, crumbled.
You need of freshly ground salt and pepper.

Steps to make Tenga Dejaja:

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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