Sixteenth Century Orange Chicken
This recipe was adapted by me from a housewife’s kitchen guide published in 1594! The sauce is slightly sweet, but very good.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 442 calories; protein 56.7g; carbohydrates 31.8g; fat 6.2g; cholesterol 146.6mg; sodium 210mg.
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