Chutney Chicken

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1/2 c Water 1/2 ts Cornstarch
1/4 c Dried Apple 1/2 ts Finely Shreeded Orange Peel
14 oz (4) Chicken Drumsticks 1 x Dash Ground Cloves
1/4 c Water 1 x Dash Bottled HotPepper Sauce
8 oz Tomato Sauce/Chopped Onions 1 x Hot Cooked Rice (Opt.)
1/4 c Raisins
2 servings
In a 2-cup measure micro-cook the 1/2 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 1/4 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 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
minute. Spoon over chicken drumsticks. Serve with hot rice, if desired.