Sixteenth Century Orange Chicken

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

You will need:

• 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

Instructions:

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.

Prep Time: -/Cooking Time: 45 mins/ Total Time: 45 mins

Servings: 4

Calories: 442.0