Rosemary Cashew Chicken for Slow Cooker
I want to try this. The combination of rosemary and orange, as well as cashews, sounds appealing.
I want to try this. The combination of rosemary and orange, as well as cashews, sounds appealing.
- Carbohydrate 14.5305858856582 g
- Cholesterol 34.5 mg
- Fat 12.3389202827451 g
- Fiber 1.110795429586 g
- Protein 10.9657738732213 g
- Saturated Fat 3.06704634829132 g
- Serving Size 1 1 Serving (99g)
- Sodium 39.6800348032213 mg
- Sugar 13.4197904560722 g
- Trans Fat 0.84235417114846 g
- Calories 209 calories
Step-by-step
- Place chicken in a slow cooker.
- Combine onion, orange juice concentrate, rosemary, salt and cayenne; pour over chicken.
- Cover and cook on low for 5 to 6 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 taken from slow cooker. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in cashews. Pour over chicken. Serve with pasta.
Dried rosemary releases volatile oils differently than fresh needles; crushing the dried leaves thoroughly between your fingers before mixing releases trapped aromatics that otherwise remain locked inside cellular walls during long cooking cycles. Orange juice concentrate provides concentrated fruit acids that help tenderize lean poultry muscle fibers without requiring acidic marinades to sit overnight. Combining cold water with all-purpose flour in a separate saucepan prior to introducing hot slow-cooker liquids prevents starch granules from clumping into insoluble lumps. Heating that slurry to a full rolling boil activates the wheat starch completely, yielding a glossy coating that clings rather than sliding off the meat. Cashews added at the very end retain their characteristic snap; prolonged subjection to moist heat exceeding four hours destroys their structural integrity and turns them spongy. Pairing this citrus and herb sauce with extruded wheat pasta like rigatoni or penne creates structural channels capable of holding thick pan juices efficiently. Long hollow shapes trap heavier particles better than flat noodles when coated in nut-heavy sauces. Maintaining the slow cooker at a low temperature setting ensures the chicken reaches an internal temperature of 165 degrees Fahrenheit gently, preventing the lean breast meat from contracting into tight, dry fibers.
