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Best Advice to Preparing Perfect Tenga Dejaja

Wishing to dine Tenga Dejaja a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear instructions on producing a Tenga Dejaja like a famous chef made.

Tenga Dejaja

We hope you got benefit from reading it, now let's go back to tenga dejaja recipe. You can cook tenga dejaja using 20 ingredients and 7 steps. Here is how you cook it.

To cook an unforgettable Tenga Dejaja, below are the materials needed:

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

After readying the materials, now you are ready to cook your appetizing Tenga Dejaja by following the instructions on this section:

  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..

Tenga siempre un frasco en su casa. PIMENTEL IMBERT De la Universidad Nacional Be la Escuela de Medicina Tropical. R. t Director del Laboratorio del Hospital Internacional. D. **_i. de la Junta Central Electoral. Put the dried chipotle and ancho chillies in a metal bowl, add hot water and set aside to soften.

Recipe : Tenga Dejaja

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