Rosemary Cashew Chicken Recipe

4 4 6
Rosemary Cashew Chicken Recipe
Rosemary Cashew Chicken Recipe photo by Taste of Home
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Rosemary Cashew Chicken Recipe

Read Reviews
4 4 6
Publisher Photo
Field editor Ruth Andrewson of Peck, Idaho assures, "This elegant entree with fresh herb flavor is mouthwatering.—Ruth Andrewson, Leavenworth, Washington
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 medium onion, thinly sliced
  • 1/3 cup thawed 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.
Originally published as Rosemary Cashew Chicken in Taste of Home December/January 2001, p9

Nutritional Facts

1 piece: 305 calories, 17g fat (4g saturated fat), 88mg cholesterol, 506mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 29g protein.

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 medium onion, thinly sliced
  • 1/3 cup thawed 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
  1. 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.
  2. 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.
Originally published as Rosemary Cashew Chicken in Taste of Home December/January 2001, p9

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Reviews forRosemary Cashew Chicken

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shecooksalot User ID: 5888460 75546
Reviewed Jul. 17, 2014

"I wasn't sure about the flavor combination, but it was great! The whole family loved the taste (even the picky ones) and declared it a keeper. We had it over pasta and it was very good. I loved that it was very easy to put together and throw in the slow cooker. I would probably substitute boneless skinless chicken breasts next time (personal preference)."

MY REVIEW
jojohaller User ID: 7375483 83769
Reviewed Jan. 10, 2014

"Definite keeper. Enjoyed the blended flavors of the orange juice, rosemary & cashews."

MY REVIEW
julie-locke1@hotmail.com User ID: 966636 89965
Reviewed Mar. 29, 2013

"My family loves this recipe. I make it often. I sometimes make with brown rice instead of pasta."

MY REVIEW
Roczee User ID: 4059198 83768
Reviewed Oct. 31, 2009

"I fixed this for Sunday supper.would not change a thing. My whole family thought it was great.... Roxie"

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