Chicken With Lemon, Figs, And Olives

• 3/4 cup dry red wine
• 1/2 cup dried figs, quartered
• 1/3 cup chopped pitted kalamata olives
• 1/4 cup lemon juice
• 2 tablespoons capers, drained
• 3 tablespoons honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 1/4 pounds skinless, boneless chicken thighs
• 1 (6.2-ounce) package long-grain and wild rice (such as Uncle Ben's)
• 5 lemon wedges (optional)

1. Combine first 11 ingredients; stir well, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
3. Add wine mixture to pan; scrape pan to loosen browned bits. Bring to a boil; cook 5 minutes. Add chicken to pan; cover and cook 10 minutes or until chicken is done. Serve with rice. Garnish with lemon wedges, if desired.

red wine, dried figs, olives, lemon juice, capers, honey, ground cumin, salt, ground ginger, ground cinnamon, ground allspice, olive oil, skinless, longgrain, lemon wedges

Taken from www.myrecipes.com/recipe/chicken-with-lemon-figs-olives (may not work)