Sixteenth Century Orange Chicken


2 1/2 pounds skinless, boneless chicken breast meat – cubed
1/2 cup chicken stock
2 oranges, peeled and segmented
4 pitted prunes
4 pitted dates
1/2 cup dried currants
1/2 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground mace
2 tablespoons white sugar
1 tablespoon rose water
3/4 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.