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

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in chopped cilantro and remaining ingredients. Reduce heat to medium and cook for about 10 minutes, stirring occasionally. Serve over couscous or rice.

Servings: 4. Serving size: 1/4 of dish. Per serving: 263 calories, 23.4 g protein, 8.1 g fat, 22.9 g carbohydrates, 2.6 g dietary fiber, 390 mg sodium, 17.8 g sugars, 94 mg cholesterol

Ellen Squier, HILCO Electric Cooperative