Sunday, October 14, 2012

Paleo Chicken Thighs with Fuyu Persimmons

 I give you "Paleo Chicken Thighs with Fuyu Persimmons." It's not a great photo, but it's a great dish. I'll make it again soon and try to get a better photo.

I melted 2 TBSP of virgin coconut oil in a large skillet. I added 3 lb of antibiotic-free, boneless chicken thighs, Salt Trader's Cherry Wood Smoked sea salt, and freshly ground black pepper. I browned them on both sides and then took them out of the skillet and set them aside.

Next, I chopped a large organic yellow onion and put it into the skillet, to soften for a couple of minutes. Then I added these things to the skillet:
1 tsp garlic powder
1 tsp dried ginger
1/2 tsp Chipotle Chili Pepper
5 peeled and diced Fuyu Persimmons
1 package fresh sliced organic mushrooms
1/2 cup organic orange juice

I gave it a stir and put the chicken back on the top of the mixture in the skillet. I put a lid on it and let it cook on medium low for 20 minutes, making sure that the chicken was completely done.

I can't even begin to tell you how good this is. It's worth peeling and slicing the persimmons! You need to make this one during persimmon season.
I took this shot of the persimmons so you will know what to look for in the store. These are the type of persimmon that are squat and round, kind of tomato-shaped. The ones on the plate are the ones that went into the dinner. The one that is off the plate, at the top of the photo, is hard and yellow and not ripe. It would be ok in the recipe, but not as good.

I want to make a paleo persimmon bread, tweaked from the recipe my mom made when I was a little girl. It was one of my favorite gooey things and she hardy ever made it - just when someone would give her persimmons off their tree.  
Update: OH, HEY, I blogged that. It's made with the American persimmons.....very different from these Fuyu persimmons. Here's the link to that recipe that's so special to me: