Rosemary Cashew Chicken Recipe

Rosemary Cashew Chicken Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

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

[X]

Rate Rosemary Cashew Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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