Chutney Chicken

1. 1

   In a 2-cup measure micro-cook the 1/2 cup water, uncovered, on 100% power for 1 to 2 minutes or until boiling.

2. 2

   Stir in dried apple.

3. 3

   Let stand for 5 minutes.

4. 4

   Drain off excess water.

5. 5

   Meanwhile, place chicken drumsticks in a shallow baking dish.

6. 6

   Pour the 1/4 cup water over the drumsticks.

7. 7

   Cover with vented clear plastic wrap.

8. 8

   Micro-cook, covered, on 100% power for 5 to 6 minutes or until the chicken is tender, rotationg the dish a quarter-turn every minute.

9. 9

   Drain off liquid.

10. 10

    Transfer chicken drumsticks to a serving platter.

11. 11

    Cover and keep warm while preparing tomato sauce.

12. 12

    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.

13. 13

    Micro-cook, uncovered, on 100% power for 2 1/2 to 2 1/2 minutes or until thickened and bubbly, stirring every minute.

14. 14

    Spoon over chicken drumsticks.

15. 15

    Serve with hot rice, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.