Spicy City Chicken
| Yield: | 6 Servings |
| Categories: |
| 2 | tb | Unsalted butter |
| 4 | Shallots; diced | |
| 4 | lg | Mushrooms; thinly sliced |
| 1 | bn | Cilantro; stems & leaves separated, reserve stems, divide leaves in half, for divided use |
| 2 | Jalapeno peppers; chopped w. seeds | |
| 2 | tb | Ground cumin |
| 2 | c | Chicken stock or canned broth |
| 3/4 | c | Heavy cream |
| 2 | Egg yolks | |
| 3 | tb | Palm sugar or brown sugar |
| 1/4 | c | Red wine vinegar |
| 3 | lb | Boneless chicken breasts and thighs, with skin |
| Salt and freshly ground black pepper, to taste | ||
| 2 | tb | Vegetable oil |
| 1 | tb | Fresh lime juice |
| 6 | Scallions | |
| Cooked basmati rice; for serving |
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