Sweet and Sour Persimmon Glazed Chicken Thighs
Ingredients
- 1 small ripe Fuyu persimmon, papery top removed, and cut into cubes
- ¼ cup pure maple syrup, preferably dark
- ¼ cup NAKANO® Natural Rice Vinegar
- 2 tsp. soy sauce or tamari
- 1 tsp. grated fresh ginger root
- 6 bone-in chicken thighs, skin removed (about 3 pounds)
- ½ tsp coarse kosher salt
- 3 tbsp. sliced scallion greens
- 1 tbsp. chopped cilantro for garnish
Directions
1. Combine persimmon, maple syrup, NAKANO® Natural Rice Vinegar, soy sauce, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring often. Reduce heat to medium low, and simmer until the persimmon is soft, and the mixture is thickened, 7 to 9 minutes. Puree.
2. Meanwhile, preheat oven to 400°F. Line a baking sheet with foil. Coat the foil lightly with cooking spray.
3. Arrange chicken on the foil. Sprinkle with salt. Transfer to the oven and bake 30 minutes. Remove from the oven, brush persimmon glaze all over the tops and bottoms of the chicken pieces. Return to the oven and continue baking until the chicken is cooked through and the glaze is darkened, 20 to 30 minutes.
4. Serve sprinkled with scallions and cilantro.
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