| 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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