• 2 teaspoons cumin seed
• 2 teaspoons black or yellow mustard seed
• 1/2-teaspoon fennel seed
• 1 tablespoon grated fresh ginger root
• 1-teaspoon turmeric
• 1-teaspoon ground cinnamon
• 1/4-teaspoon ground cardamom
• 1 cup La Vigne Organic Fuyu Persimmon Salsa
• 4 chicken breast halves, skinned and boned
• 1 - 2 tablespoons cooking oil 1 red bell pepper, cut into julienne strips
• Hot cooked rice

In a blender or small food processor, grind cumin seed, mustard seed and fennel seed. Add the ginger root and remaining seasonings; process again until well blended. Stir spice mixture into the Persimmon Salsa. Arrange chicken breasts in a nonmetal dish; pour spiced salsa mixture over chicken.

Cover and chill for 30 minutes to 24 hours before cooking. To prepare chicken, drain off marinade; reserve. Heat the oil in a large skillet; brown chicken on both sides. Add reserved marinade and bell pepper; bring mixture to a boil. Reduce heat and simmer for 15 minutes, or until chicken is no longer pink in the center. Serve chicken and sauce spooned over hot cooked rice.