Persimmons are a wonderful fruit, typically available in Canada from October to January. Their exquisite, delicate texture & flavor is hard to describe. They have sometimes been compared to that of a peach or a mango.
Fuyus are about the size and shape of a medium tomato, somewhat squat. Their color ranges from deep reddish orange to a vivid golden orange hue with a flower-like top or stem.
Many people prefer to eat persimmons fresh but they are a wonderful addition to many recipes. At breakfast try adding them to smoothies, as a topping for yogurt or granola or as a filling for crepes. The sweet tenderness of persimmons also works well in salads and as a compliment to various meat dishes.
Today we are having persimmon with our chicken. I just can’t resist using them when they are available.

Servings |
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- 907 gm (2 LBS) boneless/skinless chicken thighs
- 1 red onion, diced
- 4 cloves garlic, minced
- 4 Fuyu persimmons, peeled & cut into wedges
- 1/2 cup chicken broth
- 1 tsp fresh ginger, grated
- 1 tsp EACH rosemary & thyme
- 1 1/2 Tbsp coconut oil
- sea salt & pepper to taste
Ingredients
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- Season chicken thighs with salt & pepper. In a large skillet, heat 1 Tbsp coconut oil & sear the chicken thighs for 3 minutes on each side. Remove thighs from pan & set aside.
- Add the rest of the coconut oil & the onions. Sauté the onions for 2 minutes; add ginger, garlic, persimmons, rosemary, thyme & a little more salt & pepper. Sauté for another 3-4 minutes.
- Add the chicken broth & bring to a simmer, stirring well, making sure to scrape any pieces off the bottom of pan. Add chicken thighs back to the persimmon mixture, cover & cook for another 12-15 minutes or until the chicken is no longer pink in the middle.