Name: Sixteenth Century Orange Chicken recipe
Ingredients: 2 ½ pounds skinless, boneless chicken breast meat - cubed;½ cup chicken stock;2 oranges, peeled and segmented;4 pitted prunes;4 pitted dates;½ cup dried currants;½ teaspoon whole cloves;1 teaspoon black peppercorns;½ teaspoon ground mace;2 tablespoons white sugar;1 tablespoon rose water;¾ cup white wine

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Ingredients

2 ½ pounds skinless, boneless chicken breast meat - cubed ½ cup chicken stock 2 oranges, peeled and segmented 4 pitted prunes 4 pitted dates ½ cup dried currants ½ teaspoon whole cloves 1 teaspoon black peppercorns ½ teaspoon ground mace 2 tablespoons white sugar 1 tablespoon rose water ¾ cup white wine

Nutrition Info

442 calories carbohydrate: 31.8 g cholesterol: 146.6 mg fat: 6.2 g fiber: 4.8 g protein: 56.7 g saturatedFat: 1.7 g servingSize: - sodium: 210 mg sugar: 24.5 g transFat: : - unsaturatedFat: : -

Directions

Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
Stir in peppercorns, mace, sugar, rose water and wine, reduce heat to low and simmer for about 10 minutes. Strain and set aside.
Brown chicken in a large skillet until lightly browned on both sides, add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

Recipe Yield

4 servings

Recipe Note

This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

Alternatives to this recipe

Sixteenth Century Orange Chicken