Sixteenth Century Orange Chicken


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

Cook Time:
45 mins
Total Time:
45 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

442 Calories
6g Fat
32g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 442
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 147mg 49%
Sodium 210mg 9%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 17%
Total Sugars 25g
Protein 57g
Vitamin C 72mg 358%
Calcium 84mg 6%
Iron 3mg 14%
Potassium 722mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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