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Harissa Sauce

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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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