Roasted Persimmon mint chicken
If you marinate this chicken the night before it will taste even better! You can make this recipe with any version of chicken. I like to roast it whole or anything on the bone, because it is much juicier and creates a lot of liquid. You can serve this dish with rice or make a rice noodles or regular pasta, add olive oil, salt and the delicious white wine sauce from the chicken!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat your oven to 375°F. Prepare a baking dish with parchment paper. Add the chicken and rub with olive oil. Sprinkle on the spices and rub in well until all pieces are evenly coated. Add the wine and cover.
  2. Bake for 1 hour. Until chicken is cooked through.
  3. Remove from oven and place chicken on plate. Add the persimmon and mint to the liquid and onions of the chicken and mix well. Place on top of chicken and serve. Salt to taste.
Notes & Tips:

If you can't find persimmon fruit, feel free to substitute it with peaches, plums, nectarines, mangoes, papayas, pomegranates, fresh apricots, or even dried dates or apricots!

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