Ingredients

2 tsp (10 mL) garam masala or curry powder 1 tbsp (15 mL) honey 1 tsp (5 mL) dry mustard 1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) persimmon pulp 2 tbsp (25 mL) olive oil 4 boneless chicken breasts with skin on Salt and freshly ground pepper Sauce cup (125 mL) white wine 1 tsp (5 mL) garam masala 1 tbsp (15 mL) wine vinegar 1 tsp (5 mL) honey 1 cup (250 mL) chicken stock cup (125 mL) persimmon pulp 2 tbsp (25 mL) finely chopped coriander

Description

Use The Pulp Of The Hachiya Persimmon For This Recipe. The Sauce Is A Glorious Dark Colour With A Strong Flavour That Enhances The Chicken. Serve With Rice And Sugar Snap Peas And Garnish With Fuyu Persimmon If You Have One On Hand.

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