Chutney Chickenpoultry 1/4 cup water 2 tablespoon dried apple 7 oz (2 ea) chicken drumsticks 2 tablespoon water 4 oz tomato sauce/chopped onion 2 tablespoon raisins 1/4 teaspoon cornstarch 1/4 teaspoon finely shredded orange peel 1 single dash ground cloves 1 single dash bottled hotpepper sauce 1 single hot cooked rice (opt.) 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. |
