1 1/2 c. coarsely chopped onion (2 medium)
1 tbsp. butter
1/2 tsp. salt
4 c. coarsely chopped cored fresh tomatoes
1 c. coarsely chopped green bell pepper
1/4 c. chopped seeded fresh chile
2 tbsp. honey
1 tsp. chili powder
1 chicken, about 3 lbs., cut up into 8 pieces with skin removed

Prepare salsa. In 2-quart microwave casserole, place onion, butter and salt. Microwave at HIGH (100%) for 3-5 minutes, until onion has wilted. Add tomatoes, green peppers and chopped chile. Microwave at HIGH for 8-12 minutes, until bubbling and soft enough to be reduced in volume. Stir in honey and chili powder.

In a 12x8x2 inch dish arrange the skinned chicken, with meatiest pieces to outside edges of dish. Pour salsa over chicken. Cover with plastic wrap, turning back one corner to vent. Microwave at HIGH for 25-30 minutes, rotating dish 1/2 turn after half of time.

Let stand a few minutes before serving. Serve with rice.