I love a nice clean, healthy meal and tend to eat pretty healthily most of the time but without being too obsessed over it.
There was a really good deal on persimmons in my local shop, so I decided to buy some and see what recipes I could do with them. Persimmon “salsa” was one I can across but I would rather call it mash as it wasn’t really salsa texture. I’d never had it with a savoury meal before so thought I’d try it out.
Top tip: if your persimmon isn’t ripe and soft, stick it in the freezer over night and then remove and let thaw. This makes it perfectly ripe to eat!
- 2 chicken breasts
- 3 ripe persimmon
- 3-4 leaves of cavolo Nero
- 2 garlic cloves minced
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1 tbsp paprika
- 1/2 tsp smoked paprika
- 1 red chilli chopped
- 1 tbsp of lemon juice
- 1 tsp vegetable oil
- Salt and pepper
- Slice the persimmons in half and place face down on an oiled tray and grill for 10 or so minutes until soft, turning half way. If it’s still hard to the touch, grill for a bit longer but be careful not to burn!
- Blend the persimmons with ginger, cinnamon, cumin with salt and pepper until you get a smooth mash-like texture and then set aside to cool
- Mix 1 clove of garlic, paprika, smoked paprika and salt and pepper and rub into the chicken breasts
- Grill the chicken breasts on a griddle pan if you can without needing to use any or much oil so you can get the griddle marks. Grill for about 5 minutes each side. Be careful not to turn too often or you won’t get the lovely markings.
- Whilst the chicken is grilling, you can prepare the cavolo nero. Remove the thick stalk in the middle and then roughly chop
- Quickly fry the cavolo nero in a frying pan or wok with the oil, chilli and lemon juice
- Everything should now be ready and I served the mash with some extra coriander (cilantro) I had and a drop of lemon chilli jam which goes really well with this dish!