| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs, Vegetables |
Niger |
Tamwt02 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 4 |
|
Shallots; diced |
| 4 |
lg |
Mushrooms; thinly sliced |
| 1 |
bn |
Cilantro; stems and leaves |
|
|
Separated |
| 2 |
|
Jalapeno peppers; chopped with 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 |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Fresh lime juice |
| 6 |
|
Scallions |
| 6 |
|
Servings Basmati rice; hot |
INSTRUCTIONS
Make the sauce by melting butter in a skillet. Cook shallots and mushrooms
until soft and golden, about 10 minutes. Add cilantro stems and 1/2 the
leaves, 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
skin-side down first. Arrange grilled chicken over a bed of basmati rice
and spoon sauce over all. Garnish with the remaining cilantro leaves and
scallions, and serve immediately. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A12 broadcast 10-21-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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