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60+ Minutes |
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Cooked by: Chef / Health: Fat Free / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large
pot and simmer until the vegetables are softened, about 20 minutes. Add the
chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown rice or couscous. Each diner can stir in a little more
harissa to suit his or her own taste.
4 to 6 servings.
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HARISSA SAUCE
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 (s)
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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