When we think of the word “Friend” in the classic sense, it usually brings thoughts of childhood playmates, your BFF and the folk you choose to spend some of your free time with. These days it could mean a stranger on the internet who you are connected to through social media. That is the kind of “friend” I am referring to now. Her name is Amber and we have never met in real life. Truth be told, we probably never will. She and I “met” on a thread one day when we were taking an ignorant racist “to school”. Turns out we tag teamed him, “unfriended” him and “friended” each other! Virtual high five, Amber! Anyway, we stay connected in this way and I feel like I know her… the “her” that exists online, anyway. The other day she shared a recipe and it looked fantastic. This weekend, I made a similar version and just as I suspected, it was outstanding. My entire family LOVED it and they didn’t even realize that they were eating FOUR different vegetables (five if you count the garlic!).

This dish was so good that I am going to re-make the sauce, play with the ratios and try some variances. So, keep a look out because this stunner will be making another appearance soon!

You will need the following:

• 3 boneless skinless chicken breasts, cubed
• 5 yukon gold potatoes, sliced

Sauce

• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 5 tomatoes, halved
• 1 Japanese eggplant, peeled and diced
• 2 zucchini, sliced
• fresh parsley, chopped
• poultry seasoning

Directions:

1. Generously drizzle a large pan with olive oil, heat over medium high. Sautee onion and garlic until they start to soften. Scoop flesh and juices from the tomato halves into the pan with the onion and garlic. Add eggplant and zucchini and top with empty tomato peels. Let simmer for about 10 minutes letting all of the flavors come together.
2. With a large spoon smash the chunks into the sauce further incorporating all of the flavors. Allow to simmer five minutes more.
3. Pour or spoon sauce into a food processor or blender and pulse until almost smooth.
4. Meanwhile, drizzle the same skillet with a bit more oil and add the chicken and potatoes. Season generously with salt, pepper and poultry seasoning. Sautee until browned.
5. Return the pureed sauce to the pan and stir into the chicken and potatoes. Cover and simmer another ten minutes stirring occasionally.
6. Sprinkle a handful of fresh parsley over the top and serve.

I kid you not, this dish will knock your socks off. It’s a keeper, folks! Swearing Mom out.

This is where the magic happens… All of those veggie flavors and hookin’ up like they’re at the Jr Prom.

Shout out to my girl Bathsheba! She gave me this beautiful salt cellar from her trip to Ibiza. How apropos that I got to use it for a Spanish dish!

You seriously may consider doubling this recipe. It’s a winner!