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)
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.