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.