Moroccan Chicken Thighs

2 tbsp EVO oil
1 lb skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (see below)
1/2c chopped fresh cilantro
1/2c quartered dried Cal Myrna figs (about 2 ounces)
1/4c chopped green olives
1 tbsp bottled minced garlic
3 tbsp sweet red wine
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1/2tsp ground coriander
1/2tsp ground cumin
1/4tsp ground cardamom
Cilantro sprigs (optional)

Heat EVO oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs, then reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired. Serve over a bed of couscous.
Remove chicken thigh bone @
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html

balsamic vinegar, substitute a mixture of : (2 tbsp)

1 1/2 teaspoon red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2 teaspoon brown sugar