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Rosemary Cashew Chicken

 Rosemary Cashew Chicken
Field editor Ruth Andrewson of Peck, Idaho assures, "This elegant entree with fresh herb flavor is mouthwatering.—Ruth Andrewson, Leavenworth, Washington
4-6 ServingsPrep: 15 min. Cook: 4 hours


  • 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


  • 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.

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Rosemary Cashew Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.