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Alright, don’t linger, let’s practice this tenga dejaja formula with 20 materials which are definitely easy to acquire, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition Tenga Dejaja:

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

Tenga Dejaja step by step:

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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