Sixteenth Century Orange Chicken

Ingredients

• 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

Directions

Step 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.

Step 2 - Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside.

Step 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.