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

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.

skinless, chicken stock, oranges, prunes, dates, currants, whole cloves, black peppercorns, ground mace, white sugar, water, white wine

Taken from www.allrecipes.com/recipe/20411/sixteenth-century-orange-chicken/ (may not work)