The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.




Moroccan Chicken

Cheesecake Factory Recipe

2 tablespoons olive oil
4 (3-4 oz.) chicken breasts, boneless and skinless
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 ounces asparagus, steamed, angle cut 1 inch pieces
2 ounces yellow onions, chopped 1/4 inch
1/4 ounces garlic cloves, caramelized, halved
2 tablespoons sun dried tomatoes (in oil) sliced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 lemon, wedge
1 tablespoon butter, softened
1 tablespoon olive oil
1 ounce golden raisins
1 ounce almonds, toasted, slivered
1/4 ounce garlic cloves, caramelized, halved
8 ounces pearl couscous, cooked
pinch kosher salt
pinch ground black pepper  
1 lemon, wedge
1 tablespoon butter, softened
1/4 cup Harissa Sauce
1/4 cup Tomato Sauce
1 teaspoon garlic infused oil
1/4 teaspoon fresh parsley, chopped

Season the chicken (both sides) with salt and pepper. Drizzle the olive oil into a large, preheated saute pan over medium high heat. Place the chicken into the pan and cook for 2 minutes. Flip the chicken over and continue to cook for 2 minutes or until done.  Once  the chicken is done, transfer it to a clean plate and keep warm.

Turn the heat down to medium.  Place the onions into the pan stirring occasionally to avoid burning.  Continue to cook until the onions have begun to caramelize.  Once the onions have begun to caramelize, remove half of them and set aside until needed.  Drain off any excess oil.  Place the asparagus, caramelized garlic and sun dried tomatoes into the pan with the onions, stirring to incorporate. Season the ingredients with salt and pepper and the squeeze of lemon juice. Add the butter to the pan and gently mix the ingredients together  until evenly combined.  Transfer to the plate with the chicken and set aside in a warm place.

Place the pan back onto the stove over medium heat.  Drizzle the olive oil into the pan. Place the reserved onions, golden raisins, toasted almonds and garlic cloves into the pan, tossing to incorporate. Continue to cook until all the ingredients are hot throughout.

Add the pearl couscous into the pan, tossing to incorporate. Continue cooking until all of the ingredients are thoroughly heated. Season the couscous with salt and pepper. Add a squeeze of lemon juice. Remove from the heat and add the softened butter to the couscous, tossing to incorporate.

Place the couscous onto the center of a bowl or platter leaving a 1 inch open border within the rim. Mix the harissa sauce and tomato sauce in a small sauce pot and heat over medium heat until hot. Ladle the harissa/tomato sauce around the couscous, filling in all empty areas of the bowl or platter within the rim.

Place the grilled chicken breasts across the top of the couscous.  Drizzle the garlic infused oil evenly over the chicken breasts, with a few random drops on top of the harissa sauce.  Mound the asparagus vegetable mix on top (centered) of the chicken.  Sprinkle the parsley evenly over the entire dish.

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