On Thursday I posted a recipe for Persimmon Mousse. I had thought of two ways to use up the mushy persimmons I had in the fridge. One was to make a mousse, for dessert, and the other was for a chicken dish.
I was dying to try out my new pan! I know, getting all excited about a pan! Well, truth be told, I’ve been cooking in a pot or wok, and having a flat pan (that is pourable and has a thumb grip! I’m such a nerd!) was what I desperately needed!
I don’t usually like meat with fruit, other than tomatoes, and that’s debatable as to whether they’re fruit or veg. Anyway, I just thought that the tartness of the persimmons would suit a chicken dish. The flavour is mild, slightly fruity, and if you like chutney, then this is the dish for you. Actually, you could probably add a spoonful of chutney to the sauce, and it would give it extra fruitness.
Note: For a vegetarian option, omit the chicken, and cook the potatoes with the fruit. You could also add other vegetables to the pan for more colour and fullness.
So, here is the recipe.
Chicken & Persimmon in a Pan (Gluten free, Dairy free, Nut free, Soy free, Not vegetarian)
Half a chicken, cut up (any pieces are fine)
1/2 Tablespoon of olive oil (for frying)
1/2 Tablespoon of prickly ash (if you don’t have this spice, either omit or add one of your choice)
Salt and ground pepper to taste
A pinch of white sugar
3 very ripe persimmons (about a cup)
Half a red onion, diced
1 cup of chicken stock (liquid)
1 Tablespoon fresh ginger, chopped
4 garlic cloves, chopped
1 medium sized potato, diced
Wash and peel persimmons and cut up, or if yours are as mushy as mine were, there is no need to
Wash, peel and dice potatoes, (leave in water until added to pan)
Chop garlic and ginger
Wash chicken pieces, and season with salt and pepper
Pour the olive oil into a pan, and fry the chicken pieces on both sides, for about 10 minutes, to brown, on medium heat
Remove from the pan and set aside
Now, in the same pan, simmer the onion, prickly ash (or omit), garlic and ginger until translucent, for about 4 minutes on medium-low heat
Add the fruit and pinch of sugar and stir
Pour the liquid chicken stock into the pot and bring to boil
Add the potatoes
Add an extra half a cup of water to one cup should you want a very saucy dish
Next, return the chicken to the pan and turn up the heat to medium high and cook, covered for 15-25 minutes, until the chicken is cooked through and the potatoes are soft