Chutney chicken
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ¼ | cup | Dried Apple |
| 14 | ounces | (4) Chicken Drumsticks |
| ¼ | cup | Water |
| 8 | ounces | Tomato Sauce/Chopped Onions |
| ¼ | cup | Raisins |
| ½ | teaspoon | Cornstarch |
| ½ | teaspoon | Finely Shreeded Orange Peel |
| 1 | x | Dash Ground Cloves |
| 1 | x | Dash Bottled HotPepper Sauce |
| 1 | x | Hot Cooked Rice (Opt.) |
Directions
In a 2-cup measure micro-cook the ½ c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the ¼ cup water over the drumsticks. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute.
Drain off liquid. Transfer chicken drumsticks to a serving platter.
Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2½ to 3 ½ minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks.
Serve with hot rice, if desired.