Chicken With Persimmon Sauce

Chicken With Persimmon Sauce

By: Lucy Waverman

Use the pulp of the hachiya persimmon for this recipe. The sauce is a glorious dark color with a strong flavor that enhances the chicken. Serve with rice and sugar snap peas and garnish with fuyu persimmon if you have one on hand.

Ingredients:

2 tsp garam masala or curry powder

1 tbsp honey

1 tsp dry mustard

1 tbsp lemon juice

2 tbsp persimmon pulp

2 tbsp olive oil

4 boneless chicken breasts with skin on

Salt and freshly ground pepper

Sauce

½ cup white wine

1 tsp garam masala

1 tbsp wine vinegar

1 tsp honey

1 cup chicken stock

½ cup persimmon pulp

2 tbsp finely chopped coriander

Directions:

1. Combine garam masala, honey, mustard, lemon juice, persimmon pulp and 1 tbsp olive oil. Brush on chicken. Leave to marinate for 1 hour. Season with salt and pepper.

2. Preheat oven to 400ºF.

3. Heat remaining 1 tbsp oil in ovenproof skillet on medium-high heat. Add breasts skin-side down and sear 2 minutes or until skin is golden. Turn over and sear second side for 1 minute.

4. Place skillet in oven and bake chicken for 15 to 20 minutes, turning once or until juices run clear. Remove chicken to a serving platter.

5. Skim off any fat in skillet, leaving any juices. Add wine, garam masala, vinegar, honey and chicken stock. Bring to boil over high heat and boil for 5 minutes or until reduced by half and slightly thickened. Stir in persimmon pulp and coriander. Simmer together for 1 minute. Slice chicken and serve with sauce.

Serves 4