Chicken With Persimmon Sauce
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:
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.
Preheat oven to 400ºF.
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.
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.
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
