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Sixteenth Century Orange Chicken

Sixteenth Century Orange Chicken

  • Cook

    45 m
  • Ready In

    45 m


This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 56.7 g
  • 113%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  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.
  2. Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.
  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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This recipe isn't about fast and easy, it is about making a good chicken dish. This is an excellent dish for when you have some time in the kitchen. I didn't read the recipe really well the first time I made it, so I kept the chicken on the bone. I've done it the other way, but my husband and I prefer it with my mistake. On the bone keeps the chicken moist and while messy makes a good meal.




this is a really interesting tasting recipe. Tastes slightly like Indian, slightly Chinese chicken. The addition of the rosewater added a high note. Subbed nutmeg for mace, and also added a piece of the orange rind for a more intense orange flavor. It seemed a shame to let the fruit go to waste so I processed the entire thing in my foodprocessor (only tossed out the rind)to get more intensity from the clove and peppercorn. On its own, the sauce does not have a great flavor but somehow when added to the chicken, it was a really great taste so don't give up until you've tried the final product. I rarely make a dish without onion or garlic so I did saute 2 cloves of garlic and 1 med. onion halved and sliced along with the chicken and am glad I did; it added to the overall flavor of the dish. Served this over rice for a really nice different way to make chicken in a snap! This makes a quick weeknight meal with a different way to jazz up chicken breasts. Don't forget to add some salt.




I stumpled on to this and decided to give in a try, I am glad I did it is now in my line up of my basic meals my 6year old loved it!!!! Rearlly he askes for seconds but when I cook "sweet Chicken" as he calles it I can count on him having a third healping.

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