Rosemary Cashew Chicken

Cook Time: 4 to 5 Hours

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

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 to 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. Yield: 6 servings.


Gail
Lindale, Texas, USA
I buy old cookbooks!




http://groups.yahoo.com/group/Recipe_USA_Group/

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