"Those who forget the pasta are condemned to reheat it."--Unknown

Rosemary Cashew Chicken  Recipe

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This recipe for Rosemary Cashew Chicken , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 broiler/fryer chicken (3-4 lbs)
cut up and skins removed
or just use skinless pieces
of chicken like thighs and breasts
1 medium onion, thinly sliced
1/3 c orange juice concentrate
1 tsp dried rosemary, crushed
1 tsp salt
1/4 tsp cayenne pepper
2 Tbsp flour
3 Tbsp water
1/4 to 1/2 c chopped cashews
Hot cooked pasta

Directions:
Directions:
Place chicken in a 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. 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. Note; when making the sauce I double the ingredients.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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