Sixteenth Century Orange Chicken

12
GODGIFU 1

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

Ingredients

45 m {{adjustedServings}} servings 442 cals
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Nutrition

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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Directions

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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.
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Reviews

12
  1. 12 Ratings

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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 fi...

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 p...

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 Chicke...