Tenga Dejaja

Name: Tenga Dejaja
Total time: 5400 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 tbsps olive oil; 4 organic, free range chicken thighs, skin on; 1 small gem squash; 6 spring onions; 1 garlic clove; 3 tbsps Ras el hanout; 3 fresh dates, stone removed and sliced; 1 small preserved lemon, flesh removed and finely chopped; 3 medium tomatoes, deseeded and chopped; 60 ml (1/4 cup) chicken stock; 4 tok amra; 1 tbsp date nectar; 1 tbsp macadamia nuts, roughly chopped; 2 tsps cider vinegar; 100 g (3.5 oz) couscous; small bunch mint, leaves only, shredded; 1/2 lemon, thinly sliced; 1 tbsp pomegranate seeds; 50 g (2 oz) feta, crumbled; freshly ground salt and pepper

Laura @FeelBetter

Milton Keynes, England

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.

I have added to the Moroccan flavours, chicken thighs, sour lemons and tok amra a sour fruit from Bangladesh with a fibrous centre that steals and stores all the flavours. Sweet nectar, fresh dates and pomegranate seeds help balance the dish along with salty feta. However, this is a super sour dish and not for the faint-hearted!

Alongside is the South African staple, golden fleshed gem squash, which is stuffed with minted fluffy couscous.

#MyCookbook #ChristmasGift

Alongside is the South African staple, golden fleshed gem squash, which is stuffed with minted fluffy couscous.

#MyCookbook #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Alongside is the South African staple, golden fleshed gem squash, which is stuffed with minted fluffy couscous.

#MyCookbook #ChristmasGift

Alongside is the South African staple, golden fleshed gem squash, which is stuffed with minted fluffy couscous.

#MyCookbook #ChristmasGift

Saved

Ingredients

1 hour 30 minutes

2 servings

2 tbspsolive oil
4organic, free range chicken thighs, skin on
1small gem squash
6spring onions
1garlic clove
3 tbspsRas el hanout
3fresh dates, stone removed and sliced
1small preserved lemon, flesh removed and finely chopped
3medium tomatoes, deseeded and chopped
60 ml (1/4 cup)chicken stock
4tok amra
1 tbspdate nectar
1 tbspmacadamia nuts, roughly chopped
2tsps cider vinegar
100 g (3.5 oz)couscous
small bunch mint, leaves only, shredded
1/2lemon, thinly sliced
1 tbsppomegranate seeds
50 g (2 oz)feta, crumbled
freshly ground salt and pepper

Saved

Steps

1 hour 30 minutes

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.