Creamy Persimmon with Chicken and AsparagusDescription:
This unique and flavorful dish combines the sweetness of ripe persimmons with tender chicken and crisp asparagus in a rich, creamy sauce. It’s a beautiful balance of savory and sweet, perfect for a cozy dinner or a special occasion. Persimmons add a fruity brightness that cuts through the richness of the cream, while asparagus brings a fresh, slightly earthy note.
Total Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
2 medium chicken breasts (boneless, skinless), sliced into strips
2 ripe persimmons (Fuyu recommended), peeled and diced
1 bunch of asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp olive oil
1 tbsp olive oil
½ cup chicken broth
½ cup heavy cream or coconut cream
1 tsp Dijon mustard (optional)
Salt and pepper, to taste
Fresh parsley or thyme, for garnish
Instructions:
1. Prepare the ingredients
Peel and dice persimmons.
Trim and chop asparagus.
Slice chicken into bite-sized strips.
2. Sauté the chicken
In a large skillet over medium heat, heat olive oil and butter.
Add the chicken strips and season with salt and pepper.
Cook until golden and cooked through (about 6–8 minutes).
Remove chicken from pan and set aside.
3. Cook aromatics and asparagus
In the same skillet, add onion and garlic. Cok 2–3 minutes until softened.
Add asparagus and sauté for another 3–4 minutes until slightly tender.
4. Add persimmons and sauce
Stir in diced persimmons and cook for 2 minutes
Pour in the chicken broth and simmer for 3 minutes to deglaze the pan.
Stir in the cream and optional Dijon mustard. Simmer for 3–4 minutes until slightly thickened
5. Combine & serve
Return chicken to the skillet and stir everything together.
Simmer for 2–3 more minutes until heated through and coated in sauce.
Garnish with chopped parsley or thyme and serve warm. Suggested Serving:
Serve with:
Brown rice
Quinoa
Mashed potatoes
Or crusty bread to soak up the creamy sauce
Nutrition Information (Per Serving – Approximate):
Calories: 390 kcal
Protein: 28g
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 20g
Sugar: 10g (from persimmon
Fiber: 4g
Sodium: 380mg
Q&A an I use unripe persimmons?
Unripe persimmons (especially Hachiya) can be too astringent. Use Fuyu persimmons when they’re soft but not mushy for the best flavor.
What can I substitute for cream?
You can use coconut cream or a blend of Greek yogurt and milk for a lighter option.
Is this dish freezer-friendly?
The dish is best fresh, but you can store it in the fridge for up to 3 days. Reheat gently on the stove to maintain the creaminess.
Can I add other veggies?
Yes! Mushrooms, spinach, or cherry tomatoes would comp
lement the flavors well.