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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
Ingredients:
4 or 5 fresh hot red chiles, or 10 dried red chiles
3 or 4 garlic cloves
3 Cup(s) aromatic broth
2 Tablespoon(s) minced cilantro
3 1/2 to 4 lbs chicken parts, fat removed
-1
2 onions chopped
8 Carton(s) pods, punctured
3 2-inch cinnamon sticks
10 to 15 peppercorns
1 Cup(s) chick-peas soaked
4 strips orange rind
1/2 Teaspoon(s) saffron
1 nutmeg
10 to 15 sprigs cilantro
1/2 Pound(s) carrots, scraped, cut in chunks
1 1/2 pumpkin, peeled, cut in chunks
2 sweet red peppers, seeded, quartered |
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