Harissa sauce
Yield: 1 Servings MMM
Ingredients:
- 4 Or 5 fresh hot red chiles -or 10 dried red chiles
- 3 Or 4 garlic cloves Salt
- 3 c Aromatic Broth
- 2 tb Minced cilantro MMMMM-----------------------AROMATIC BROTH----------------------------
- 3 1/2 To 4 lbs chicken parts
Instructions:
fat -removed Turkey neck giblets -(optional) 2 tb Butter 2 Onions chopped 8 ct Pods punctured 3 2-inch cinnamon sticks 10 To 15 peppercorns 8 Cloves 3 1/2 qt Water 1 c Chick-peas soaked 4 Strips orange rind 1/2 ts Saffron 1 ts Turmeric 1 ts Nutmeg 2 tb Honey 1 cc Fresh ginger sliced 6 Sprigs parsley 10 To 15 sprigs cilantro 1/2 lb Carrots scraped cut in -chunks 1 1/2 Pumpkin peeled cut in -chunks 2 Sweet red peppers seeded -quartered Chopped cilantro for garnish If using the dried chiles soak them in a cup of hot water for 1 hour then drain. Pound or mince the chiles garlic and salt into a paste. Mix all or some of this paste according to the degree of hotness desired with the broth and serve hot garnished with the cilantro. Aromatic Broth: Put the chicken parts turkey neck and giblets butter onions cardamom cinnamon sticks peppercorns and cloves into a heavy pan. Cover and cook over medium-low heat for about 20 minutes stirring occasionally. Before the mixture begins to brown add the remaining ingredients (except chopped cilantro). Cover and simmer for 1 hour skimming off as much fat as possible. Raise the heat to medium and let the broth cook uncovered for 1 hour. The broth should reduce to about 7 cups during this time. Season with salt and remove from heat. Remove the pieces of chicken and discard. Strain the broth through a large sieve set over a large bowl pressing against the vegetables. Set aside 3 cups broth to make the harissa sauce. Serve the remainder piping hot garnished with cilantro. Source unknown. Posted by Stephen Ceideberg; July 6 and 14 1992.
