Rosemary Cashew Chicken
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
Reviews
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).
Definite keeper. Enjoyed the blended flavors of the orange juice, rosemary & cashews.
My family loves this recipe. I make it often. I sometimes make with brown rice instead of pasta.
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I fixed this for Sunday supper.would not change a thing. My whole family thought it was great.... Roxie
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