Chutney Chicken
Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minA microwave-era chicken dinner that lands surprisingly close to traditional British-Indian chutney flavor. Rehydrating dried apple in boiling water plumps it back to tender chewiness, and those softened apple pieces become the fruity backbone of the sauce along with raisins, orange zest, and a dash of clove.
Chicken drumsticks cook fast in the microwave, 5 to 6 minutes under vented plastic keeps them moist and tender. Rotating the dish every minute evens out the notoriously patchy microwave heat. Drain the cooking liquid before saucing so the finished plate isn’t watery.
The sauce thickens right in the microwave too, cornstarch whisked in cold before heating so it disperses evenly. Orange zest is the quiet player that lifts the whole thing from standard tomato sauce into chutney territory.
Kitchen Tips
- Don’t skip rotating the dish, microwaves have hot and cold spots that undercook one side of a drumstick.
- Use only 100% power and watch the sauce stir every minute, cornstarch mixtures thicken fast and can boil over.
- Zest the orange before juicing anything, easier to get clean strips.
- Brown the drumsticks briefly under the broiler after the microwave for better color if time allows.
Variations
- Add ½ teaspoon curry powder or garam masala for a full Indian-chutney lean.
- Swap raisins for chopped dried cranberries or currants.
- Finish with chopped cilantro and toasted slivered almonds over rice.
Ingredients
Directions
In a 2-cup measure micro-cook the ½ cup water, uncovered, on 100% power for 1 to 2 minutes or until 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 ¼ cup water over the drumsticks.
Cover with vented clear plastic wrap.
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.
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 2½ to 2½ minutes or until thickened and bubbly, stirring every minute.
Spoon over chicken drumsticks.
Serve with hot rice, if desired.
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