Thursday, July 17, 2008

Rosemary Cashew Chicken

We've been on vacation in Michigan, where my parents have rotary dial-up Internet, (I wish I were kidding) which is s l o w e r than slow. Now that we're home, you can look forward to more frequent recipes!

This is a dinner we had (my brother actually prepared it because I was busy!) while we were all there. It was simple to put together, and delicious. There is a bit of hands-on time at the end, but it is worth it! (I did make the end sauce, and Number One sliced the onions, so it was a team effort!)

Rosemary Cashew Chicken

Serves 4 to 6


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

¼ teaspoon cayenne pepper

2 tablespoons all-purpose flour

3 tablespoons water

¼ to ½ cup chopped cashews

Hot cooked pasta


Place chicken in a slow cooker. Combine 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.

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