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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve over a bed of couscous. From Cooking Light, November 2001. Ingredients:
2 teaspoons olive oil |
1 lb boneless skinless chicken thighs, cut into bite-size pieces |
1/2 cup fresh cilantro, chopped |
1/2 cup dried fig, quartered |
1/4 cup green olives, chopped |
1 tablespoon garlic, minced |
3 tablespoons marsala |
2 tablespoons honey |
2 tablespoons balsamic vinegar |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 5 minutes or until browned, stirring frequently.
3. Stir in the chopped cilantro and remaining ingredients; reduce heat to medium, and cook for 8 minutes, stirring occasionally.
4. Serve over couscous.
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