Harissa Sauce

Name: Harissa Sauce
Ingredients: 5 each hot red chiles fresh, or 10 dried red chiles; 4 each garlic cloves; 1 x salt; 3 cups stock aromatic; 2 tablespoons cilantro minced; 4 lbs chicken pieces fat removed; 1 each turkey neck and giblets, (optional); 2 tablespoons butter; 2 each onions chopped; 3 each cinnamon sticks; 15 each peppercorns; 8 each cloves; 3 1/2 quarts water; 1 cup chickpeas (garbanzo beans) soaked; 4 strips orange zest; 1/2 teaspoon saffron threads; 1 teaspoon turmeric; 1 teaspoon nutmeg; 2 tablespoons honey; 1 cc ginger fresh; 6 Sprigs parsley leaves; 15 sprigs cilantro; 1/2 pound carrots scraped, cut in chunks; 1 1/2 each pumpkin peeled, cut in chunks; 2 each sweet red bell peppers seeded, quartered; 1 x cilantro chopped, for garnish

26 ingredients

14 steps

Ingredients

5 each hot red chiles fresh, or 10 dried red chiles
4 each garlic cloves
1 x salt
3 cups stock aromatic
2 tablespoons cilantro minced
4 lbs chicken pieces fat removed
1 each turkey neck and giblets, (optional)
2 tablespoons butter
2 each onions chopped
3 each cinnamon sticks
15 each peppercorns
8 each cloves
3 1/2 quarts water
1 cup chickpeas (garbanzo beans) soaked
4 strips orange zest
1/2 teaspoon saffron threads
1 teaspoon turmeric
1 teaspoon nutmeg
2 tablespoons honey
1 cc ginger fresh
6 Sprigs parsley leaves
15 sprigs cilantro
1/2 pound carrots scraped, cut in chunks
1 1/2 each pumpkin peeled, cut in chunks
2 each sweet red bell peppers seeded, quartered
1 x cilantro chopped, for garnish

Directions

1

If using the dried chiles, soak them in a cup of hot water for 1 hour, then drain.
2

Pound or mince the chiles, garlic and salt into a paste.
3

Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, garnished with the cilantro.
4

Aromatic Broth: Put the chicken parts, turkey neck and giblets, butter, onions, cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan.
5

Cover and cook over medium-low heat for about 20 minutes, stirring occasionally.
6

Before the mixture begins to brown, add the remaining ingredients (except chopped cilantro).
7

Cover and simmer for 1 hour, skimming off as much fat as possible.
8

Raise the heat to medium and let the broth cook, uncovered, for 1 hour.
9

The broth should reduce to about 7 cups during this time.
10

Season with salt and remove from heat.
11

Remove the pieces of chicken and discard.
12

Strain the broth through a large sieve set over a large bowl, pressing against the vegetables.
13

Set aside 3 cups broth to make the harissa sauce.
14

Serve the remainder, piping hot, garnished with cilantro.