If you love couscous with chicken this is absolutely the best recipe for you. This fluffy couscous with chicken, green asparagus, almonds, and spices makes this cheesecake factory Moroccan chicken recipe fabulous and visually appealing too.
It is juicy and its flavor blows your mind. So on any occasion as on any romantic date, you can make this without any doubt.
Throughout reading this article you can learn how to make this yummy and delicious Moroccan chicken recipe step by step.
You will figure out the exact amount of ingredients and what type of ingredients you can use instead of another ingredient. You can also learn its nutrition and the best ways of eating.
Table of Contents
Why you may choose this recipe:
‘Cheesecake factory chicken Moroccan’ dish is the most classic and delicious dish for all the time. Though it is ingredients-heavy its taste is worth it.
It is easy enough to make this super delicious food item within an hour. Its flavor and sour-salty sweet taste are flawless and different than usual.
It can be used as a main dish or side dish. It is a great option for you to make everyone happy by making a very good and tasty meal in a short time.
What exactly is couscous?
Many people thought that couscous is a grain. But it is not. It is tiny size pasta made of semolina flour from durum wheat. It is native to North Africa.
There are different types of couscous: Israeli or pearl couscous, Moroccan couscous, Lebanese couscous. Moroccan couscous is the smallest than pearl couscous and the Lebanese couscous.
If you want to make any dish perfectly, you will maintain the exact time. Henceforth your dish is either overcooked or just not well cooked. So you must be aware of time. Below the approximate time is given
Cheesecake Factory Moroccan Chicken Recipe
- Prep Time20 min
- Cook Time35 min
- Perform Time30 min
- Total Time1 hr 25 min
- YieldMoroccan Chicken
- Serving Size4-5
- Energy1,480 cal
Ingredients of Cheesecake Factory Moroccan Chicken Recipe
- kosher salt, ¼ tsp
- Ground black pepper, 1/8 tsp
- Extra virgin olive oil, 2 tbsp.
- Boneless and skinless chicken breasts , 3-4 oz.
- Pressed garlic cloves, 2 tbsp.
- Yellow onions, 2 finely chopped
- Steamed asparagus, 4 oz. cut into one and a half size angle
- Dried tomatoes, 2tbsp sliced
- Lemon wedge, 1 ea. squeezed
- Melted butter, 1 tbsp.
- Olive oil, 1 tbsp.
- Golden raisins, 1 oz.
- Garlic paste, 2 tsp
- Toasted almonds, 1 oz. sliced
- Pearl couscous, 8 oz. cooked
- Tomato sauce, ¼ cup
- Harissa sauce, ¼ cup
- Garlic-infused oil, 1 tsp
- Green parsley, ½ cup finely chopped.
Instructions for Cheesecake Factory Moroccan Chicken Recipe
In a bowl take the chicken breasts, sprinkle kosher salt and black pepper all over the breasts, leave 5 minutes to marinate. Heat a frying pan over medium heat, spray extra virgin olive oil and wait until it is hot.
Transfer the chicken breasts into the frying pan, tossing occasionally, cook for 4 to 5 minutes or until the breasts turn brown. When the breasts are done frying, set it on a clean ceramic plate and keep it aside.
Place a saucepan on the stove, pour olive oil, melted butter, and chopped onions, cook for 3 to 4 minutes. Stir often until onions are cooked.
Once onions start to caramelize, take aside half of the onion fry in a small bowl. Add pressed garlic, dried tomato, steamed asparagus into the saucepan with half onions fry. Shake to coat evenly.
Drizzle kosher salt, black pepper and squeezed lemon juice all over the pan and continue string until all the ingredients mix well. After mixing properly, move the plate and keep it in a warm place.
Put the saucepan on the stove again. Add olive oil, reserved fried onions, toasted chopped almonds, garlic paste, and golden raisins into the pan, stir again and again.
Cook over medium-low heat for about 4 to 5 minutes or until all the ingredients are completely hot. Then transfer the pearl couscous, black pepper, salt into the pan and whisk continuously to interblend.
Shower with lemon juice and butter and remove from heat. Set the couscous into the middle of a bowl or a plate leaving some parts empty.
In a saucepan, pour tomato sauce and harissa sauce, heat over low heat until hot. Fill the empty areas of the couscous plate with the Tomato and harissa sauce mix.
Set the grilled chicken on top of the couscous. Spray the garlic-infused oil all over the chicken breasts. Put asparagus mixture in the middle of the breasts.
Top up with green parsley and serve immediately.
- Serving Size4-5
- Amount per serving
- % Daily Value*Standard DV
- Total Fat0 g78 g0%
- Saturated Fat0 g20 g0%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg300 mg0%
- Sodium1162 mg2300 mg50.52%
- Total Carbohydrate91 g275 g33.09%
- Dietary Fiber0 g28 g0%
- Total Sugars0 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein60 g50 g120%
- Vitamin D (Cholecalciferol)0 IU800 IU0%
- Calcium0 mg1300 mg0%
- Iron0 mg18 mg0%
- Potassium0 mg4700 mg0%
- Vitamin A0 mcg900 mcg0%
- Vitamin C (Ascorbic Acid)0 mg90 mg0%
- Vitamin E (Tocopherol)0 IU33 IU0%
- Vitamin K0 mcg120 mcg0%
You can use chicken thighs instead of chicken breast. It is always your preference. Just baking time will be different then. Because chicken thigh is not as much-thick as chicken breasts so that it will take less time to bake.
You have to choose fresh green asparagus. The bottom of the asparagus looks little brown and it has more fiber so just cut the bottom and use the rest portion.
If you use Moroccan couscous instead of pearl couscous, it will ok because it will work even better. Just cooking time will vary because Moroccan couscous is small so it take short time to tender and fluffy.
Best ways to have:
Serve this cheesecake factory Moroccan chicken recipe warm. It tastes better in immediate serving. You don’t have to need any side dish for eating this recipe because with chicken couscous and veggies it is truly a complete meal. You can just enjoy this dish with salad.