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45 Minute Meals

Sixteenth Century Orange Chicken

By: GODGIFU

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

Rate/Review | Read Reviews (11)

484 Saves

What to Drink?
	Tempranillo

Cook Time:
45 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 1/2 pounds skinless, boneless chicken breast meat - cubed
1/2 cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
1/2 cup dried currants
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
3/4 cup white wine

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.