Harissa Sauce

Ingredients

HARISSA SAUCE 4 or 5 fresh hot red chiles, or 10 dr, ied red chiles 3 or 4 garlic cloves 1 salt 3 cup aromatic broth 2 tbsp minced cilantro AROMATIC BROTH 3 1/2 to 4 lbs chicken parts, fat removed 1 turkey neck, giblets (optional) 2 tbsp butter 2 onions chopped 8 carton pods, punctured 3 2-inch cinnamon sticks 10 to 15 peppercorns 8 cloves 3 1/2 qt water 1 cup chick-peas soaked 4 strips orange rind 1/2 tsp saffron 1 tsp turmeric 1 tsp nutmeg 2 tbsp 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, quartere, d 1 chopped cilantro for garnish

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Preparation
 
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.

 

 
Servings:
1

 

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