Easy Fast Cooking Tenga Dejaja Very Delicious

Fast making ultimate Tenga Dejaja easy, tasty, practical.

20 ingredients, 7 steps, cooking Tenga Dejaja

Hi every body, now you can make recipe Tenga Dejaja with 20 ingredients and 7 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 7 stages of easy cooking Tenga Dejaja.

Ingredients all Tenga Dejaja

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

If all raw materials Tenga Dejaja it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking 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.
   
8. Finish and Enjoy.

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