| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Ceideburg 2, Condiment, Mexican | 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 | T | Minced cilantro |
| 3 1/2 | To 4 lbs chicken parts, fat | |
| removed | ||
| Turkey neck, giblets | ||
| optional | ||
| 2 | T | Butter |
| 2 | Onions chopped | |
| 8 | 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 | t | Saffron |
| 1 | t | Turmeric |
| 1 | t | Nutmeg |
| 2 | T | Honey |
| 1 | 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
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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