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1
Melt the butter in a medium skillet.
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2
Add the mushrooms and shallots and cook over moderate heat until soft and lightly golden, about 8 minutes.
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3
Add the chopped cilantro, jalapenos and cumin, reduce the heat to moderately low and cook for 5 minutes.
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4
Add the chicken stock, raise the heat to high and simmer until the liquid is reduced by half.
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5
Add the cream and bring to a boil.
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6
Remove from the heat and, working in batches, puree the sauce in a blender or food processor.
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7
Strain the sauce and return it to the skillet.
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8
Light a grill or preheat the broiler.
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9
Season the chicken lightly with salt and pepper.
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10
Mix the oil and lime juice in a small bowl and brush all over the chicken and scallions.
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11
Grill or broil the chicken, skin side down, until browned and cooked though , about 6 minutes per side for thighs and 5 minutes per side for breasts.
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12
During the last 2 minutes, grill or broil the scallions until tender and lightly charred.
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13
Transfer the chicken and scallions to a platter; keep warm.
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14
Reheat the sauce.
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15
In a bowl, mix the egg yolks, sugar and vinegar.
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16
Gradually whisk 1 cup of the hot sauce into the egg mixture.
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17
Pour the egg mixture back into the skillet and stir over low heat until thickened and smooth, 2 to 3 minutes; don't let the sauce boil.
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18
Spoon the sauce over the chicken and garnish with the scallions and cilantro leaves.
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19
Serve with the Spicy Tomato Relish and yogurt.
