Sixteenth Century Orange Chicken11 Reviews
- Cook: 45 min
- Ready In: 45 min
“This recipe was adapted by me from a housewife's kitchen guide published in 1594! The sauce is slightly sweet, but very good.” - by GODGIFU
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 442 cal
- 6.2 g
- 31.8 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 ti..." See moreme 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."
"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 ..." See morehe calles it I can count on him having a third healping."
"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 o..." See moref 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."
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