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Title: HARISSA SAUCE
Categories: Mexican, Condiments, Ceideburg 2
Yield: 1 servings
-----------------------HARISSA SAUCE----------------------------
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
-----------------------AROMATIC BROTH----------------------------
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
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.
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