1 chicken (2 1/2 to 3 1/2 lb.), cut up
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1 clove garlic, minced
1/8 tsp. saffron powder
2 c. chicken broth
2 tbsp. sherry

In 3 quart casserole, place chicken bony-side up and meaty piece around edges. Sprinkle with salt, pepper, chili powder, garlic and saffron. Add broth and sherry. Insert temperature probe so tip rests in liquid on bottom of dish, halfway between center and side.

Cover tightly with plastic wrap, arranging loosely around probe to vent. Attach cable end at receptacle. Microwave at Automatic Simmer 4 to 6 hours.

To finish: To casserole, add 2 cups cooked rice, 1 package (10 ounce) defrosted frozen peas and 1/2 cup sliced stuffed olives. Cover and microwave at High 5 minutes, until vegetables are hot. Makes 4 to 6 servings.