Ingredients:
HARISSA SAUCE
4 or 5 fresh hot red chiles, or 10 dr, ied red chiles
3 or 4 garlic cloves
1 salt
3 cup aromatic broth
2 tbsp minced cilantro
AROMATIC BROTH
3 1/2 to 4 lbs chicken parts, fat removed
1 turkey neck, giblets (optional)
2 tbsp butter
2 onions chopped
8 carton pods, punctured
3 2-inch cinnamon sticks
10 to 15 peppercorns
8 cloves
3 1/2 qt water
1 cup chick-peas soaked
4 strips orange rind
1/2 tsp saffron
1 tsp turmeric
1 tsp nutmeg
2 tbsp 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, quartere, d
1 chopped cilantro for garnish
Instructions:
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.
Servings: 1
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