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Home Dish Tenga Dejaja

Tenga Dejaja

Name: How to cook Tenga Dejaja - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Laura

Tenga Dejaja

Ras el hanout means ‘head of the shop’ as it consists of the most exotic and expensive spices in the shop. There is no definitive composition as each shop has its own unique blend but it consists of up to 100 rich and fragrant spices. It is one of my favourite spices to roast and blend and fills my kitchen full of beautiful aromas.

Ingredient

Food ration :

2 servings

Cooking time :

1 hour 30 minutes

2 tbsps

olive oil

organic, free range chicken thighs, skin on

small gem squash

spring onions

garlic clove

3 tbsps

Ras el hanout

fresh dates, stone removed and sliced

small preserved lemon, flesh removed and finely chopped

medium tomatoes, deseeded and chopped

60 ml (1/4 cup)

chicken stock

tok amra

1 tbsp

date nectar

1 tbsp

macadamia nuts, roughly chopped

tsps cider vinegar

100 g (3.5 oz)

couscous

1/2

lemon, thinly sliced

1 tbsp

pomegranate seeds

50 g (2 oz)

feta, crumbled

Cooking instructions

* 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.

* Step 2

Cut the gem squash in two, remove the seeds and boil for 20 minutes.

* Step 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.

* Step 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.

* Step 5

Uncover the chicken, place the lemon slices on top and cook for a further 10 minutes until the sauce reduces and becomes thick.

* Step 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.