onion and pepper are tender. Stir in tomato sauce, flour,
salt, cumin, oregano and pepper.
Place chicken pieces, bone side up with meatier portions
toward outside of utensil, on top of mixture. Cover with
wax paper; microwave at HIGH 5 minutes. Reduce power to
MEDIUM-HIGH (70% power) and cook 10 minutes per pound.
Halfway through cooking time, turn chicken pieces over; re-
cover with wax paper and microwave remaining time. Let
stand, covered, 10 minutes. Remove chicken pieces to
serving dish; cover. Add corn to sauce in utensil; cover
with plastic wrap. Microwave at HIGH 2 minutes. To serve,
pour sauce over chicken.

PLUM-SPICED CHICKENServes 4
The plum sauce is a low-fat way to make the chicken develop
an attractive color as it cooks in the microwave.
1 chicken, cut in half lengthwise
1 cup plum jelly or preserves
1/2 cup chicken broth
1/4 cup chopped onion
3 tablespoons red wine vinegar
1 1/2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five-spice powder (optional)
Place chicken halves, skin side down, on microwave-safe
roasting utensil, set aside.
In a 4-cup glass container, combine jelly and remaining
ingredients. Microwave at HIGH (100% power) 4 minutes,
stirring 3 times. Brush chicken halves with sauce; cover
with wax paper.