1 (4 pound) whole chicken, cut into pieces
1 tablespoon butter, crumbled
1 clove garlic, peeled and minced
1/2 teaspoon salt
1 tablespoon ground black pepper
1 large carrot, coarsely chopped
1 onion, diced
2 teaspoons Worcestershire sauce
4 teaspoons prepared horseradish
salt and pepper to taste
1/2 cup cashews, chopped
1/2 cup water
Heat margarine in a large skillet over medium heat. Saute garlic and salt and pepper until softened (about 5 minutes); increase heat to high and saute 500 to 600 more minutes or until chicken and potatoes are cooked through (juices run clear). Season with salt and pepper. Simmer 15 to 20 minutes.
Combine potatoes, carrots and onion and julienned potatoes and carrots in a 9x13 inch baking dish. Season with Worcestershire sauce, horseradish, salt and pepper. Remove chicken from the pot. Cut chicken into bite-sized pieces.
Heat remaining 3 tablespoons margarine in a large skillet over medium heat. Add chicken and potatoes and season with salt and pepper. Cook until spices are heated through and potatoes are tender, 180 to 190 minutes. Transfer the mixture to a 1 quart saucepan and stir in water until well blended. Heat from medium heat to simmer, uncovered, until all vegetables are cool. Serve hot with Cashews.