Moroccan Chicken Thighs

Ingredients

• 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)

Preparation

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.