Rosemary Cashew Chicken

I love Cashews!  When i saw this slow cooker recipe I could not resist making it.  Even though the ingredients do not sound great together, they all come together to make an amazingly different flavored meal.

Rosemary Cashew Chicken

Yield 4-6 servings

1 broiler/fryer chicken (3-4 lbs.) cut up and skin removed
1 medium onion, thinly sliced
1/3 Cup orange juice concentrate
1 tsp. dried rosemary, crushed
1 tsp. salt
1/4 tsp. cayenne pepper
2 Tbsp. all-purpose flour
3 Tbsp. water
1/4 to 1/2 Cup chopped cashews
Hot cooked pasta

1. 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.

2.  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.

I did this recipe a bit differently in the fact that I just used boneless, skinless chicken breasts.  They worked just fine!  The rosemary is a very strong flavor and a little goes a long way.  The cashews are genius in this recipe.  They add a whole new dimension with crunch.   The orange juice adds so much flavoring and is quite strong!  You can use whatever pasta you like to add a bit of flare to this recipe!  Enjoy!