Chutney Chicken

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Chutney Chicken
.
1/4 cup Water
7 oz (2 ea) Chicken Drumsticks
4 oz Tomato Sauce/Chopped Onion
1/4 t Cornstarch
1 x Dash Ground Cloves
1 x Hot Cooked Rice (Opt.)
2 T Dried Apple
2 T Water
2 T Raisins
1/4 t Finely Shredded Orange Peel
1 x Dash Bottled HotPepper Sauce
.
In a 1-cup measure, micro-cook the 1/4 cup water,
uncovered, on 100% power for 45 seconds 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 2 T
water over the drumsticks. Cover with vented clear
plastic wrap. Micro-cook, covered, on 100% power
for 3 to 4 minutes or till chicken is tender, rotating
the dish a quarter-turn every minute.

Drain off
liquid. Transfer chicken drumsticks to a plate. Cover
and keep warm while preparing tomato sauce.

For
tomato sauce, in a 2-cup measure combine tomato
sauce with chopped onion, raisins, cornstarch,
shredded orange peel, ground cloves, bottled hot
pepper sauce and drained apple. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 1/2 minutes
or till thickened and bubbly. stirring every 30
seconds.

Spoon over chicken drumsticks. If
desired, serve with hot cooked rice.

.
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