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Valentines Day Make-up Dinner: The Cheesecake Factory Moroccan Chicken

Posted - Feb. 15, 2013 at 6:31 a.m.

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Shannon Venturo of The Cheesecake Factory shows us how to make a romantic meal at home that will make your loved one remember why they love you so much.


2 Tbls. Olive Oil
4 ea. Chicken Breasts (3-4 oz.), boneless and skinless
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
4 oz. Asparagus, steamed, angle cut 1" pieces
2 oz. Yellow Onions, chopped 1/4"
1/4 oz. Garlic Cloves, caramelized, halved
2 Tbls. Sundried Tomatoes (in oil) sliced
1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper
1 ea. Lemon, wedge
1 Tbl. Butter, softened
1 Tbl. Olive Oil
1 oz. Golden Raisins
1 oz. Almonds, toasted, slivered
1/4 oz. *Garlic Cloves, caramelized, halved
8 oz. Pearl Couscous, cooked
pinch Kosher Salt
pinch Ground Black Pepper
1 ea. Lemon, wedge
1 Tbl. Butter, softened
1/4 cup Harissa Sauce
1/4 cup Tomato Sauce
1 tsp. Garlic-Infused Oil
1/4 tsp. Parsley, fresh, chopped

Season the chicken (both sides) with salt and pepper. Drizzle the olive oil into a large, pre-heated sauté 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 sundried 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" to 1- 1/2" 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.

Bon Appetit!


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