Sixteenth Century Orange Chicken

Ingredients

• 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

Directions

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.