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.
- Serves: 4 persons
- 2½ pounds skinless, boneless chicken breast meat - cubed
- ½cup chicken stock
- 2oranges, peeled and segmented
- 4pitted prunes
- 4pitted dates
- ½cup dried currants
- ½teaspoon whole cloves
- 1teaspoon black peppercorns
- ½teaspoon ground mace
- 2tablespoons white sugar
- 1tablespoon rose water
- ¾cup white wine
Step 1Place 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.
Step 2Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
Step 3Brown 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.