Sixteenth Century Orange Chicken Recipe - Allrecipes.com
  • READY IN 45 mins

Sixteenth Century Orange Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • COOK

    45 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2004

This recipe isn't about fast and easy, it is about making a good chicken dish. This is an excellent dish for when you have some time in the kitchen. I didn't read the recipe really well the first time I made it, so I kept the chicken on the bone. I've done it the other way, but my husband and I prefer it with my mistake. On the bone keeps the chicken moist and while messy makes a good meal.

 
Most Helpful Critical Review
Mar 06, 2008

It was decent, but not really enticing enough to make again. Suggest adding veggies with chicken. Changes: substituted nutmeg for mace, substituted vinegar for wine.

 

12 Ratings

Nov 14, 2006

this is a really interesting tasting recipe. Tastes slightly like Indian, slightly Chinese chicken. The addition of the rosewater added a high note. Subbed nutmeg for mace, and also added a piece of the orange rind for a more intense orange flavor. It seemed a shame to let the fruit go to waste so I processed the entire thing in my foodprocessor (only tossed out the rind)to get more intensity from the clove and peppercorn. On its own, the sauce does not have a great flavor but somehow when added to the chicken, it was a really great taste so don't give up until you've tried the final product. I rarely make a dish without onion or garlic so I did saute 2 cloves of garlic and 1 med. onion halved and sliced along with the chicken and am glad I did; it added to the overall flavor of the dish. Served this over rice for a really nice different way to make chicken in a snap! This makes a quick weeknight meal with a different way to jazz up chicken breasts. Don't forget to add some salt.

 
Jan 30, 2004

I stumpled on to this and decided to give in a try, I am glad I did it is now in my line up of my basic meals my 6year old loved it!!!! Rearlly he askes for seconds but when I cook "sweet Chicken" as he calles it I can count on him having a third healping.

 
Feb 11, 2005

This turned out great! I made rice to go with it and added some of the currants and cloves while it steamed in chicken broth. With some toasted almonds on top it made a wonderful accompaniment to the chicken. Next time I want to try this in the slow cooker and really let the flavors soak in.

 
Jun 08, 2004

All I can say is...WOW! I didn't have currants on hand, so I subst. raisins and subst. orange blossom water (available at most Arabic grocery stores) for rose water. My husband couldn't stop raving about this! A new favorite!

 
Jan 30, 2004

Absolutely superb!! I was unable to find currents and instead substituted blueberries. It turned out very nice and was a definite crowd pleaser!! Just wouldn't recommend eating the fruit :)

 
Jan 30, 2004

I found the ingredients interesting.... I couldn't find currents so I used raisins...I didn't have any wine opened so I used apple juice... My son couldn't stand the smell of the fruit cooking but did like the results...I served it over rice and it was great.

 

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Nutrition

  • Calories
  • 442 kcal
  • 22%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 56.7 g
  • 113%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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