Ingredients
1/2 cup water
1/4 cup dried apple
14 oz (4) chicken drumsticks
1/4 cup water
8 oz tomato sauce/chopped onions
1/4 cup raisins
1/2 tsp cornstarch
1/2 tsp finely shreeded orange peel
1 dash ground cloves
1 dash bottled hotpepper sauce
1 hot cooked rice (opt.)
Directions
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.
Servings: 2 servings
Chutney Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the far past, certainly as far back into history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these old records were just primitive hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe in existence, according to food historians are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Moving on, we have a couple of recipe books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the upper classes of that time. During the next few hundred years, the upper-class families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cooking books are highly popular due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Chutney Chicken recipe.
