- 1/2 cup olive oil
- 1 yellow onion (large, sliced, about 1 cup)
- 3 cloves garlic
- 5 tomatoes (ripe, cut in half)
- 1/2 eggplant (a large, skin removed and diced, 2-3 cups)
- 1 1/2 teaspoons salt
- 1 1/2 pounds chicken breast meat
- 1 russet potato (large, sliced)
- 1 teaspoon all purpose seasoning (I used poultry seasoning)
- 1/2 cup fresh parsley leaves
- crusty bread (or rice for serving)
PER SERVING *
|Calories360Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kayla Flanagan 13 days ago
Delicious! Awesome flavor and great to dip bread into :)
Tina K. 27 days ago
It's a good basic recipe. If you don't like eggplant add squash for flavor. I added butter to the oil when sauteeing the chicken and potatoes.
Lock 25 Apr
This meal was absolutely great. I fried some onions and mushrooms after the chicken and then added them with the chicken before adding the sauce. Beautiful. I'm going to try it with belly pork next time. Thank you Yummly. 😋
Brittany L. 11 Apr
I love this recipe! It was surprisingly easy and very tasty. I added red pepper flakes to the sauce prior to blending!
Cleo Divito 8 Apr
A great success with the family!
John Carvalho 7 Apr
Wow so good and so health . My daughter hates veg and loved it . If you like BUTTER CHICKEN this is better and healthy . So simple to make .
Natalia Santos 6 Apr
Was so excited to try but idk i think i did something wrong its was too salty and lack flavor or something.
JH 26 Mar
It was ok I was pretty excited to try this (maybe I made a mistake along the way) but it didn’t turn out like I was hoping still good but kind “meh”.
Grace M. 25 Jan
Very tasty swapped the eggplant for butternut squash served with crusty bread
J Santos 29 Aug 2017
Good! The smell of it cooking is outrageous! My chicken turned out a little dry but I think I know what I did wrong there. Trying it again tonight.
Lauren G. 8 Mar 2017
Really delicious and surprisingly easy. This recipe convinces me I should always make my own sauce. Yummy
Adelaide S. 20 Nov 2016
yummy, I added 1 tsp hot smoked paprika, 1 tsp sweet smoked paprika to the salsa & put some grilled pepper slices on top.
Chelsea M. 13 Apr 2016
This recipe was delicious. We left out the eggplant (it's a texture thing) and I used roma tomatoes instead of vine. Used extra garlic. We served it on top of authentic mexican rice. Definitely going in the weeknight dinner rotation.
Gosia M. 7 Mar 2016
It was really tasty. I add some extra paprika and I left potatoes on the side. For sure I will cook that again!
PAAAAAAM W. 27 Feb 2016
We did not care for the recipe. It was very bland. Served over brown rice to make healthier, and no bread. Salted the eggplant and let drain for 30 minutes to remove any possible bitterness, then rinse, drained and patted dry before sautéing. We were looking forward to a scrumptious meal and was very disappointed. We will not be making again.
Cesar Y. 24 Feb 2016
Transport me to Spain. I omitted the potatoes and add more seasoning (to our like), capers and chicken stock to have more sauce. I served with... who i am kidding a bagette is all you need the sauce is just outstanding felt healthy and fun my son and I couldn't get enough bred to dunk in the sauce
Sujeeva R. 22 Feb 2016
I loved this recipe - warm and comforting as it should be. I did make some changes the 2nd time around: 1. Sautéed the onions over medium low heat for about 10 minutes then added minced garlic. 2. Used fire roasted tomatoes - Muir Glen instead of "fresh" tomatoes that are available in the markets now. 3. Salted the eggplant and let drain for 15 minutes to intensify the eggplant taste 4. Used both smoked paprika and piment d'espelette as well as dried sage, rosemary, thyme, nutmeg and marjoram as seasonings. 5. I layered the bottom of the pan with the sliced potatoes and let them cook for about 5 minutes over medium high heat to get a nice crust on the bottom.
Tomasz J. 22 Feb 2016
I didn't like this recipe very much. Not enough seasoning for me. I even put some additional smoked paprika and it didn't help much. I used decent tomatoes, but being in Midwest and out of season certainly hasn't made it as tasty as I imagined. I guess I thought it was going to be much more tomato-y and creamy.
Debbie H. 21 Feb 2016
Tasty and warming and all my family loved it! Lovely flavours and nutritious too, with simple everyday ingredients combining really well together.
Larry Lloyd W. 20 Feb 2016
This was very good... I did add jalapeno chili ( seeds removed) to give it a little more hot spicy taste