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HARISSA SAUCE

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 Directions: If using the dried chilies, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chilies, 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.
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