Sixteenth Century Orange Chicken |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good. 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:
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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