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Rosemary Cashew Chicken


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Rosemary Cashew Chicken 1 Picture


  • 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
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • 1/4 to 1/2 cup chopped cashews
  • Hot cooked pasta


Servings 4


Step 1

Place chicken in a slow cooker. Combine onion, orange juice conc rosemary, salt and cayenne; pour over chicken. Cover and cook for 4-5 hours or until chicken juices run clear. Remove the chicke keep warm.

In a saucepan, combine flour and water until smooth. Stir in coo juices. Bring to a boil; cook and stir for 2 minutes or until thicke Stir in cashews. Pour over chicken. Serve with pasta.


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