Tenga Dejaja
Tenga Dejaja

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tenga dejaja. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tenga Dejaja is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Tenga Dejaja is something which I have loved my whole life. They are nice and they look wonderful.

It is one of my favourite. Todos las DISCOGRAFÍAS VALLENATAS totalmente GRATIS. Clic AQUI https://discografiasvallenatass.blogspot.com/ DEJA TU ENVIDIA Hay su como dice el dicho para que amar sin ser amado Así sea duro dejar marchar a ella porque la verdad yo haun le tengo algo de cariño pero ella a mi no l. Air Fryer, Delicious, fresh and tasty.

To get started with this recipe, we must prepare a few ingredients. You can have tenga dejaja using 20 ingredients and 7 steps. Here is how you can achieve that.

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

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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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