Name: Harissa Sauce
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; 3 1/2 To 4 lbs chicken parts, 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Mexican, Condiment, Ceideburg 2	1	Servings

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
3 1/2		To 4 lbs chicken parts, 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

INSTRUCTIONS

HARISSA SAUCE
AROMATIC BROTH
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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