Step-by-Step Guide to Prepare Jamie Oliver Tenga Dejaja

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tenga dejaja. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tenga Dejaja is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Tenga Dejaja is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook tenga dejaja using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tenga Dejaja:

1. Get 2 tbsps olive oil
2. Prepare 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. Take 3 tbsps Ras el hanout
7. Get 3 fresh dates, stone removed and sliced
8. Take 1 small preserved lemon, flesh removed and finely chopped
9. Get 3 medium tomatoes, deseeded and chopped
10. Make ready 60 ml (1/4 cup) chicken stock
11. Get 4 tok amra
12. Prepare 1 tbsp date nectar
13. Take 1 tbsp macadamia nuts, roughly chopped
14. Take 2 tsps cider vinegar
15. Make ready 100 g (3.5 oz) couscous
16. Prepare small bunch mint, leaves only, shredded
17. Get 1/2 lemon, thinly sliced
18. Get 1 tbsp pomegranate seeds
19. Prepare 50 g (2 oz) feta, crumbled
20. Make ready freshly ground salt and pepper

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.

So that’s going to wrap this up for this exceptional food tenga dejaja recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!