Rosemary Cashew Chicken
Taste of Home
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Field editor Ruth Andrewson of Peck, Idaho assures, "This elegant entree with fresh herb flavor is mouth-watering.
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 4 hours
Ingredients:
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin remove
- 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 a meat thermometer reads 170° in the breast meat and 180° in the thighs and drumsticks. 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.