Recipe - Harissa Sauce

HARISSA SAUCE
4 Or 5 fresh hot red chiles,
or 10 dried red chiles
3 Or 4 garlic cloves
Salt
3 cup Aromatic Broth
2 tablespoon Minced cilantro

AROMATIC BROTH
3 One half To 4 lbs chicken parts, fat
removed
Turkey neck, giblets
(optional)
2 tablespoon Butter
2 Onions chopped
8 ct Pods, punctured
3 2inch cinnamon sticks
10 To 15 peppercorns
8 Cloves
3 One half qt Water
1 cup Chickpeas soaked
4 Strips orange rind
One half teaspoon Saffron
1 teaspoon Turmeric
1 teaspoon Nutmeg
2 tablespoon Honey
1 cc Fresh ginger, cut or sliced up
6 Sprigs parsley
10 To 15 sprigs cilantro
One half pound Carrots, scraped, cut in
chunks
1 One half 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 mediumlow 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip