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 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: