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Portuguese Persimmon Chicken (4 Servings) • 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
• 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.
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