Chutney Chicken

1/2 c Water

1/4 c Dried Apple

14 oz (4) Chicken Drumsticks

1/4 c Water

8 oz Tomato Sauce/Chopped Onions

1/4 c Raisins

1/2 ts Cornstarch

1/2 ts Finely Shreeded Orange Peel

1 x Dash Ground Cloves

1 x Dash Bottled HotPepper Sauce

1 x Hot Cooked Rice (Opt.)

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.