Persimmon is an underrated fruit here in the states. A golden, jammy combination of tangy tart and sweet. It’s not often they are in the grocery store, but you may find them at a local market or farm stand, Asian grocery, or you may come across them on your next hike.
These sumptuous fruits are full of immune boosting vitamins, providing over half the recommended dietary intake (RDI) of vitamin A at 55%, and 22% of the RDI for vitamin C. Persimmons are also loaded with powerful antioxidants to help combat cell damage and reduce risk of chronic illness. Persimmons can be eaten whole or used in a wide variety of recipes, here is one to get you started.
Recipe adapted from: Harissa and Persimmon Chicken Recipe ~ Barley & Sage (barleyandsage.com)
Ingredients:
Marinade
1 cup of 2% or fat-free plain Greek yogurt
2 tablespoons of honey
1 teaspoon lemon juice
1-4 teaspoons harissa paste, to taste. Can use an alternative chili/red pepper paste.
Chicken
2-3 boneless, skinless chicken breasts
1 tablespoon olive oil
½ cup of white wine
1 large shallot, sliced
4 American persimmons, sliced. 2 persimmons if using larger Asian variety
1 teaspoon of fresh thyme
Mix together the marinade ingredients, and, in a shallow dish or sealable bag, add chicken breasts and marinade. Let sit for 1 hour at room temp. You can let the chicken marinate overnight, but bring it to room temp for 1 hour before cooking. Preheat oven to 425 degrees F. In a large, oven friendly, skillet heat olive oil on med-high heat. Remove chicken from the marinade, and sear on each side for 3-4 minutes until golden brown. With the chicken still in the pan, add the white wine to de-glaze the bottom. Add in the thyme, shallots and persimmons and toss to coat everything.
Move the skillet to the oven to bake for 20-25 min, or until the chicken has the internal temp of 160 degree F. When done remove from the oven, and let it rest for 10 minutes before serving. Makes 3 servings.
Nutrition Facts:
Calories: 254; Sodium: 359mg; Total Carbs: 25g; Fiber: 0.5g; Sugar: 9.5g; Protein: 19.5g
