Moroccan Chicken Thighs

• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
• 1/2 cup chopped fresh cilantro
• 1/2 cup quartered dried Calimyrna figs (about 2 ounces)
• 1/4 cup chopped green olives
• 1 tablespoon bottled minced garlic
• 3 tablespoons sweet Marsala or Madeira
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• Cilantro sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired.

olive oil, skinless, fresh cilantro, green olives, garlic, sweet marsala, honey, balsamic vinegar, ground coriander, ground cumin, ground cardamom, cilantro

Taken from www.myrecipes.com/recipe/moroccan-chicken-thighs-1 (may not work)