Persimmon Love…

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!!!”

Persimmon Love

Persimmon Love

Persimmon Love

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.


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  1. reshma says

    This looks delicious as alway Sarah — looking forward to reading your book! I was wondering, do you have a list of favorite cookbooks that you would recommend? Ones that you have found to be paleo-friendly? It feels like a constant google search to find paleo-friendly recipes, so I was wondering what you used for inspiration.. Thanks!

  2. Adam says

    Hey Sarah,

    Great news on the book! The new site looks awesome, too.

    Recipes of yours like better butter chicken, amazing roast chicken and meatloaf are favourites at our place and everyday paleo is always my first stop for recipe ideas – I’m sure the book will be a huge success! FYI, I tried that whatever-aise sauce on steak the other night and it was really nice.

    Still working on the kids (2 1/2 and 4), but we have already cut a lot of crap out of their diets.

    All the best from the Bennett family,
    Adelaide, South Australia.

  3. says

    Wow, we just harvested 40 pounds of Fuyu Persimmons from our little tree so I am excited to see a use for them that doesn’t involve sugar. Congrats on the book!!

  4. Blaire says

    Well Sarah, it was a success! Mitch even went back for seconds! I ended up making it with pork because that’s what we had out, but tasty anyway. Thank you very much.

  5. Adam says

    Just read that US Congress have passed a $4.5 billion bill to improve the quality of food provided in schools.
    As i don’t live in the US, I don’t know too much about it, but the fact that it “also allows the US Department of Agriculture to set nutrition guidelines for foods sold in schools” would be a bit of a worry.
    Some of it sounds ok, like money for school gardens and “farm-to-school programs”, but if it’s still operating on the good old food pyramid, then I suppose it’s kind of 2 steps forward, one step back.

  6. Crystal Mapes says

    Thank you for this recipe! I have a box of Fuyu Persimmons and have been wondering what in the world to make with them. I’m exhausted a spinach salad with persimmons…Can’t wait to give this a try!

  7. Cassie says

    Thanks for the recipe..this was very tasty. I made mashed cauliflower and put it on top very good together!! Thanks again for a keeper!!

  8. Taebum Kim says

    Just made this today and it is soooooo good. So much like a Korean dish without the soy sauce and all the sugar. I’m sharing this with friends.

    Thanks Sarah.

  9. Heather says

    I had some Christmas guests over for dinner last night and my good friend is a “picky” eater and she went back for seconds! It was excellent and I am very glad that I read that you have to peel the persimmon’s before you cook them! I had seen the recipe and thought ” What the heck is a persimmon? and then saw them in the store the next day” I will be doing this again. SO nice to have so much variety and good paleo recipes to follow!

  10. Lorie says

    I didn’t know there were two kinds of persimmons and used hachiya because that’s all my store carried. I also didn’t know that ripe meant shriveled. I thought they tasted weird when I was chopping them but I continued with the recipe thinking they just needed to be cooked. Needless to say my dish was ruined. Just a warning to anyone else who is a persimmon virgin like me. I’m definitely going to try this again.

  11. Amy says

    I grew up eating persimmons as a snack but never thought to put it in a dish. I made this dish last night to bring in for lunch today and it went really well. Instead of using chicken thighs, I used chicken breasts. I used thin chicken breasts, cooked on each side like the thighs, but I sliced them back into chunks before I put them back in. This made it kind of like a “curry” style. I packed them into tupperware to bring into work the next day. My hubby LOVED it and said it smelled awesome in the microwave when he warmed it up.

  12. Stephanie R. says

    I made this the other night and everyone, including my insanely picky eater 7 year old, ate every last bite :)
    Anyone who knows me, including my friends on Facebook are well aware that I have just about cooked my way through Sarah’s blog. It didn’t start out as a mission and it still isn’t one but every recipe has been so successful (a major rarity) that I just keep on!
    Persimmon Love just takes the cake! It reminds me of adobo chicken but without all the soy sauce. My family loves adobo chicken but since going Paleo, we avoid all soy products and adobo has been greatly missed. This isn’t a substitution but it makes a lovely replacement and a top notch dish.

  13. Tom says

    So when I went to market to get the persimmons I had no idea there were two varieties. I got the wrong one, but it still came out good, but looked kind of gross probably due to the kind of persimmons I got. It tasted really good and now we have some good left overs along with the Chicken Chili Soup from last night. Can’t wait to get your book.

  14. Julia says

    This looks incredible! Although I’m sure they’re around here somewhere, I’ve never run across persimmons outside of California (I’m from the Midwest and now live in Memphis). Do you have a suggestion for a good substitute?

    • Sarah says

      You could try subbing peaches! Probably can’t find any fresh this time of year but I think it would compare texturally and in taste as well, probably a bit sweeter. : )

    • tncleigh says

      Julia – here in Memphis, you can find persimmons every October at the Vietnamese grocery on Cleveland, between Poplar and Madison. This is in Midtown. I have not seen them anywhere else in Memphis at any other time of year, so I make a point to go there each October especially for persimmons.

  15. Dinah Houston says

    I just bought persimmons in a Walmart in Ashland, Kentucky, so I was completely shocked to see them there! (and happy) I can’t wait to make this dish!

  16. says

    Been making this recipe to rave reviews for the past year. Although I made one costly mistake tonight when I made it: DO NOT USE Hachiya Persimmons! The recipe will taste “dry” and by dry I mean very weird and sort of “fuzzy” tasting. You’ll know what I mean if you make the same mistake as I did. Using Fuyu persimmons will make all the difference. Fuyu look more like tomatos in size and shape, Hachiya look closer to smaller bell peppers in size.

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