Name: Sixteenth Century Orange Chicken
Yield: 4
Ingredients: Skinless, boneless chicken breast meat - cubed - 2 ½ pounds; Chicken stock - ½ cup; Oranges, peeled and segmented - 2; Pitted prunes - 4; Pitted dates - 4; Dried currants - ½ cup; Whole cloves - ½ teaspoon; Black peppercorns - 1 teaspoon; Ground mace - ½ teaspoon; White sugar - 2 tablespoons; Rose water - 1 tablespoon; White wine - ¾ cup

Ingredients for - Sixteenth Century Orange Chicken

1. Skinless, boneless chicken breast meat - cubed 2 ½ pounds

2. Chicken stock ½ cup

3. Oranges, peeled and segmented 2

4. Pitted prunes 4

5. Pitted dates 4

6. Dried currants ½ cup

7. Whole cloves ½ teaspoon

8. Black peppercorns 1 teaspoon

9. Ground mace ½ teaspoon

10. White sugar 2 tablespoons

11. Rose water 1 tablespoon

12. White wine ¾ cup

How to cook deliciously - Sixteenth Century Orange Chicken

1 . Stage

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 . Stage

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

3 . Stage

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.