- 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
- 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.
04/02/2018
recipepes.com
Sixteenth Century Orange Chicken, recipe
PT15M
PT1H
5
455 calories
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