First, I am so excited and thrilled that the Everyday Paleo book is nearing completion and I want to thank you all for your continued support and for your kind comments! Your feedback continues to motivate and encourage me to keep this think going. Thank you so much!
Now – FOOD!
What would YOU do if you had a whole bunch of fuyu persimmons and 2 lbs of chicken thighs? Well, I made a big skillet of what I’ll call “Persimmon Love” and I hope you have the same response as Rowan did at the dinner table the night I made this meal. He stood up in his chair and said, “Mom – more and more and MORE chicken PLEASE!!!”
2 lbs boneless skinless chicken thighs
1 red onion, diced
4 garlic cloves, minced
4 fuyu persimmons, peeled and diced
½ cup chicken broth
1 teaspoon fresh grated ginger
1 teaspoon poultry seasoning
A sprinkle of cayenne pepper
1 ½ tablespoons coconut oil
Sea salt and black pepper to taste
Season the chicken thighs with salt and pepper. In a large skillet, heat 1 tablespoon of coconut oil and sear the chicken thighs for 3 minutes on each side. Remove the chicken thighs from the pan and set aside. Add the other ½ tablespoon of coconut oil and the onions. Sauté the onions for 2 minutes. Add the ginger, garlic, persimmons, poultry seasoning, cayenne, and a little more salt and pepper if desired and sauté for another 3-4 minutes. Add the chicken broth and bring to a simmer, stirring well and making sure to scrape any yummy pieces off of the bottom of the pan. Add the chicken thighs back to the persimmon mixture, cover and cook for another 12-15 minutes or until the chicken is no longer pink in the middle.