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
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 477
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