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Rosemary Cashew Chicken

Total Time

Prep: 15 min. Cook: 4 hours

Makes

4-6 servings

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

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

  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.

Nutrition Facts

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

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