This is a dinner we had while on vacation in Michigan (my brother actually prepared it because I was busy!) while the whole family was there. It was simple to put together, and delicious. It’s made in a slow cooker so it’s perfect for a hot summer night. 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.
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!