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Composition Tenga Dejaja:

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

Tenga Dejaja instructions:

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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