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

Sixteenth Century Orange Chicken

chicken

chicken stock

oranges,

prunes

dates

currants

½ teaspoon whole cloves

black peppercorns

mace

white sugar

rose water

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.


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.

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.

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.

All I can say is...WOW! I didn't have currants on hand so I subst. raisins and subst. orange blossom water (available at most Arabic grocery stores) for rose water. My husband couldn't stop raving about this! A new favorite!

Absolutely superb!! I was unable to find currents and instead substituted blueberries. It turned out very nice and was a definite crowd pleaser!! Just wouldn't recommend eating the fruit:)

I found the ingredients interesting.... I couldn't find currents so I used raisins...I didn't have any wine opened so I used apple juice... My son couldn't stand the smell of the fruit cooking but did like the results...I served it over rice and it was great.

This turned out great! I made rice to go with it and added some of the currants and cloves while it steamed in chicken broth. With some toasted almonds on top it made a wonderful accompaniment to the chicken. Next time I want to try this in the slow cooker and really let the flavors soak in.

This is a absolutely wonderful recipe!! I made it with out the rose water. Every one loved this! It is not a hard recipe at all!! A must try!!

It was decent but not really enticing enough to make again. Suggest adding veggies with chicken. Changes: substituted nutmeg for mace substituted vinegar for wine.

sixteenth century orange chicken

Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Author : GODGIFU

Ingredients

Instructions

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