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1
Make the sauce by melting butter in a skillet.
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2
Cook shallots and mushrooms until soft and golden, about 10 minutes.
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3
Add cilantro stems and 1/2 the leaves, jalapeno peppers, and cumin, lower heat and cook for 5 minutes.
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4
Add chicken stock.
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5
Turn heat to high and cook until liquid is reduced by half.
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6
Add cream and return to a boil.
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7
Remove from heat.
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8
Puree in a blender, strain, and return to heat.
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9
Whisk egg yolks, sugar, and vinegar together in a small bowl.
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10
Pour one cup pureed sauce into egg mixture to temper.
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11
Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth.
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12
Keep warm.
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13
Preheat broiler or prepare grill.
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14
Season chicken lightly with salt and pepper, since sauce will be spicy.
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15
Mix oil and lime juice in a small bowl and brush chicken and scallions with it.
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16
Broil or grill thighs about 12 minutes, breasts about 9 minutes, and scallions about 2 minutes per side.
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17
Always grill chicken skinside down first.
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18
Arrange grilled chicken over a bed of Basmati Rice and spoon sauce over all.
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19
Garnish with the remaining cilantro leaves and scallions, and serve immediately.
