Recipe---Rosemary Cashew Chicken

[Kebamo]

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"‘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: 4"‘6 servings.

[Kebamo]

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"‘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: 4"‘6 servings.