, , , , , ,

Moroccan-Spiced Chicken Tenders


1/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
*1 teaspoon Harissa Rub
8 skinless, boneless chicken thighs (used chicken tenders)
Cooking spray
*dried chillies
1 (14.5-ounce) can fire-roasted diced tomatoes with garlic, undrained
Chopped fresh cilantro (used chives)

Combine first 4 ingredients. Rub chicken thighs with spice mixture.

*Dry rub the chicken tenders with the Harissa Rub. Marinate it for 5 minutes.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 2 minutes. Turn chicken over; stir in tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 1 minute or until liquid is reduced by half. Sprinkle with cilantro, if desired.

*It is a hearty meal with wonderful spices. I have been using Harissa spice in almost my dishes, grill or stews . It adds another layer of flavor. This perfect with quinoa or brown rice. enJOY!!!

Source: Cooking Light Fresh Food Fast Weeknight Meals Cookbook