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Name: Spicy City Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 tb Palm sugar or brown sugar; 2 Egg yolks; 6 Scallions; 2 tb Vegetable oil; 2 Jalapeno peppers; chopped w.; 2 tb Unsalted butter; 4 Shallots; diced; 2 c Chicken stock or canned; 3 lb Boneless chicken breasts and; Salt; Cooked basmati rice; for; 1/4 c Red wine vinegar; 4 lg Mushrooms; thinly sliced; 1 bn Cilantro; stems & leaves; 3/4 c Heavy cream; 1 tb Fresh lime juice; 2 tb Ground cumin

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INGREDIENTS

3 tb Palm sugar or brown sugar
2 Egg yolks
6 Scallions
2 tb Vegetable oil
2 Jalapeno peppers; chopped w.
2 tb Unsalted butter
4 Shallots; diced
2 c Chicken stock or canned
3 lb Boneless chicken breasts and
Salt
Cooked basmati rice; for
1/4 c Red wine vinegar
4 lg Mushrooms; thinly sliced
1 bn Cilantro; stems & leaves
3/4 c Heavy cream
1 tb Fresh lime juice
2 tb Ground cumin

Servings

INSTRUCTIONS

Make the sauce by melting butter in a skillet. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add all cilantro stems and 1/2 of the leaves, the jalapeno peppers, and cumin, lower heat and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream and return to a boil. Remove from heat. Puree in a blender, strain, and return to heat. Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup pureed sauce into egg mixture to temper. Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth. Keep warm. Preheat broiler or prepare grill. Season chicken lightly with salt and pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl and brush chicken and scallions with it. Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side. Always grill chicken skinside down first. Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all. Garnish with the grilled scallions and remaining cilantro leaves, and serve immediately. Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A12 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman on Sep 26, 1997

NOTES

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Spicy City Chicken

3 tb Palm sugar or brown sugar
2 Egg yolks
6 Scallions
2 tb Vegetable oil
2 Jalapeno peppers; chopped w.
2 tb Unsalted butter
4 Shallots; diced
2 c Chicken stock or canned
3 lb Boneless chicken breasts and
 Salt
 Cooked basmati rice; for
1/4 c Red wine vinegar
4 lg Mushrooms; thinly sliced
1 bn Cilantro; stems & leaves
3/4 c Heavy cream
1 tb Fresh lime juice
2 tb Ground cumin

Make the sauce by melting butter in a skillet. Cook shallots and mushrooms  until soft and golden, about 10 minutes. Add all cilantro stems and 1/2 of  the leaves, the jalapeno peppers, and cumin, lower heat and cook for 5  minutes. Add chicken stock. Turn heat to high and cook until liquid is  reduced by half. Add cream and return to a boil. Remove from heat. Puree in  a blender, strain, and return to heat.    Whisk egg yolks, sugar, and vinegar together in a small bowl. Pour one cup  pureed sauce into egg mixture to temper. Then combine egg mixture and  puree, and cook over low heat, stirring constantly, until sauce is thick  and smooth. Keep warm.    Preheat broiler or prepare grill. Season chicken lightly with salt and  pepper, since sauce will be spicy. Mix oil and lime juice in a small bowl  and brush chicken and scallions with it.    Broil or grill thighs about 12 minutes, breasts about 9 minutes, and  scallions about 2 minutes per side. Always grill chicken skinside down  first.    Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over  all. Garnish with the grilled scallions and remaining cilantro leaves, and  serve immediately.    Yield: 6 servings TAMALES WORLD TOUR SHOW #WT1A12    Recipe by: Susan Feniger and Mary Sue Milliken    Posted to MC-Recipe Digest V1 #807 by Holly Butman  <butma001@acpub.duke.edu> on Sep 26, 1997

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 6 Servings

Calories: 477
Calories from Fat: 401 (84%)

Amt Per Serving		% DV

	Total Fat 44.6g	59 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 4g
Cholesterol 640.9mg		197 %
Sodium 43.6mg		2 %
Potassium 203.3mg		5 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 11.2g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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