• Cooking Time: 15
• 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. Preparation
2. 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
4. Best served over yellow couscous. Does fine on rice as well.

One of the many great recipes from Cooking Light. This recipe calls for Calimyrna Figs. I don't know much about figs (beyond Fig Newtons). The only figs I could find at my grocery store were mission figs so I used them. I don't know how it might have changed the recipe....but as far as I know...it was fine, but that could be my fig ignorance talking. ENJOY!!!