Ingredients
Skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (1 pound), olive oil (2tsp), quartered dried Calimyrna figs (about 2 ounce) (1/2 cup), bottled, minced garlic (1 tbsp), honey (2 tbsp), ground coriander( ½ tsp), ground cardamom (1/4 tsp), ground cumin( ½ tsp), balsamic vinegar (2 tbsp), sweet marsala or Madeira (3 tbsp), chopped green olives ( ¼ cup), chopped fresh cilantro ( 1/2 cup) and cilantro sprigs (optional).

Method of preparation:-
Take a large nonstick frying pan, place it over medium high heat and heat oil in it. Add chicken thighs in it and cook them for about 5 minutes by stirring regularly until they turn brown in color. Add all tne remaining ingredients in it except cilantro sprigs. Then mix the chopped cilantro in it. Turn down the heat to medium and cook the mixture for about 8 minutes by stirring irregularly. When it gets ready then decorate it with cilantro sprigs and then serve over rice or yellow couscous.