This recipe was adapted by me from a housewife’s kitchen guide published in 1594! The sauce is slightly sweet, but very good.
- 2 ½ pounds skinless, boneless chicken breast meat – cubed
- ½ cup chicken stock
- 2 oranges, peeled and segmented
- 4 pitted prunes
- 4 pitted dates
- ½ cup dried currants
- ½ teaspoon whole cloves
- 1 teaspoon black peppercorns
- ½ teaspoon ground mace
- 2 tablespoons white sugar
- 1 tablespoon rose water
- ¾ cup white wine
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.
Preparation time: –
Cook time: 45 mins
Total time: 45 mins
Servings: 4 – Yield: 4 servings