Sixteenth Century Orange Chicken Recipe

Ingredients
<br>- 2 ½ pounds skinless, boneless chicken breast meat - cubed
<br>- ½ cup chicken stock
<br>- 2  oranges, peeled and segmented
<br>- 4  pitted prunes
<br>- 4  pitted dates
<br>- ½ cup dried currants
<br>- ½ teaspoon whole cloves
<br>- 1 teaspoon black peppercorns
<br>- ½ teaspoon ground mace
<br>- 2 tablespoons white sugar
<br>- 1 tablespoon rose water
<br>- ¾ cup white wine
<br><p></p>Directions
<br>step 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.
<br>step 2: Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
<br>step 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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Ingredients
- 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

Directions
step 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.
step 2: Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
step 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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