Mar. 22nd, 2010

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Tonight's Dinner: Rosemary Cashew Chicken with Pasta and Sauteed Grape Tomatoes

Rosemary Cashew Chicken

Super-easy to do in your slow cooker/Crockpot. This is delicious, really. Truly.

Cook: 5 hours
Servings: 6

  • item

  • 3 pounds boneless skinless chicken breasts

  • 1 white onion, sliced very thinly

  • 1/2 cup orange juice concentrate, thawed

  • 1 tablespoon fresh rosemary, snipped (use 1 teaspoon dried rosemary, crushed, if you can't get fresh)

  • 1 teaspoon salt

  • dash or two of cayenne/habañero powder

  • 2 tablespoons butter

  • 2 tablespoons unbleached/all purpose flour

  • 1/2 cup cashews (pieces or whole, as you like)

  • 1 pound pasta - I used rotini because it's what I had on hand - cooked according to package directions


Place chicken in the bottom of your slow cooker. If you've thawed it from frozen, make sure it's fully thawed before putting it into the slow cooker. Cover with thinly sliced onion. Combine orange juice concentrate, rosemary, salt and cayenne; pour over chicken and onions. Cover and cook on low head for 5 hours or until chicken juices run clear. Remove the chicken to a serving platter. Strain out the onions with a slotted spoon and top chicken with them. Keep warm.

In a saucepan, melt butter. Whisk in flour, a little at a time, until you have a thick, smooth paste. Add the cooking liquid from the slow cooker a little at a time, whisking all the while, until you have a thick, smooth sauce. Stir in cashews and pour over chicken. Serve with pasta on the side.

Sautéed Grape Tomatoes

So delicious! This is prepared slightly differently than the version in my cookbook. Comparing them might help those of you who've mentioned that you can follow a recipe but you don't know how to improvise. In this version, I used butter for the oil, green onions, and rosemary. This may seem like a small 6 servings, but these are really rich and delicious - a filling serving can be pretty small.

Be sure to pick over your grape tomatoes - I often find a few moldy ones in the bottom of the container.

Cook: 5 minutes
Servings: 6 servings

  • 1 tablespoon butter

  • 6 green onions, sliced (white and green parts)

  • 2 pints grape tomatoes

  • 1/3 cup water

  • 2 tablespoons chopped fresh rosemary

  • salt, pepper, and a dash of cayenne (to taste)


Melt butter in skillet over medium-high heat. Sauté tomato and onion until onion wilts. Add water, bring to a simmer, and cook, covered, for 5 minutes. Uncover and raise heat back to medium-high. Cook, stirring often, until tomatoes have softened and water has evaporated. Stir in rosemary and seasonings just before removing from heat.
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