sixteenth century orange chicken

Ingredients

• Servings: 4
• 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 sugar
• 1 tablespoon rose water
• 3/4 cup

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• 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 ; 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.