Moroccan Chicken Thighs

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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)

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