Curry Citrus Chicken

• 4 boneless skinless chicken thighs
• 2 tablespoons onions, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon poultry seasoning
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

1. Place the chicken in a microwave-safe dish coated with non-stick cooking spray.
2. Combine the onion, juices, soy sauce, curry powder, cumin, and poultry seasoning; pour over chicken.
3. Cover and microwave on high for 3 minutes; turn chicken over. Cover and microwave 2-4 minutes longer or until chicken is no longer pink and a meat thermometer reads 180 degrees. Remove chicken and let stand for 1-2 minutes.
4. Combine cornstarch and water until smooth; stir into cooking juices. Microwave, uncovered, on highfor 1 to 1-1/2 minutes or until thickened, stirring every 30 seconds. Serve over chicken.

chicken thighs, onions, lemon juice, orange juice, soy sauce, curry powder, ground cumin, poultry seasoning, cornstarch, water

Taken from www.food.com/recipe/curry-citrus-chicken-154747 (may not work)