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Rosemary Cashew Chicken Recipe

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Field editor Ruth Andrewson of Peck, Idaho assures, "This elegant entree with fresh herb flavor is mouthwatering.—Ruth Andrewson, Leavenworth, Washington

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Rosemary Cashew Chicken Recipe

Prep: 10 min. Cook: 4 hours

Yield: 4-6 Servings

10 240 250

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 medium onion, thinly sliced
1/3 cup orange juice concentrate
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons all-purpose flour
3 tablespoons water
1/4 to 1/2 cup chopped cashews
Hot cooked pasta

Directions

Place chicken in a 3-qt. slow cooker. Combine the onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove the chicken and keep warm.
In a saucepan, combine flour and water until smooth. Stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Pour over chicken. Serve with pasta. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 piece) equals 305 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 506 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Rosemary Cashew Chicken in Taste of Home December/January 2001, p9

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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