Harissa Sauce

Ready in 1 hour

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1/2 ts Saffron
1 cc Fresh ginger; sliced
1 ts Turmeric
4 Strips orange zest
1 1/2 Pumpkin; peeled, cut in
2 tb Honey
2 Onions; chopped
8 Cloves
3 1/2 qt Water
2 tb cilantro; Minced
4 hot red chiles, fresh
1/2 lb Carrots; scraped, cut in
2 Sweet red peppers; seeded
3 2-inch sticks cinnamon
2 tb Butter
3 1/2 lbs chicken parts; fat, Turkey neck, giblets (up to 4 lbs)
3 c Aromatic Broth
6 Sprigs parsley
1 c Chickpeas; soaked
1 ts Nutmeg
3 cloves garlic
8 ct ? Pods; punctured
10 peppercorns; (up to 15)
10 sprigs cilantro; (up to 15)
cilantro; Chopped, for garnish

Original recipe makes 1



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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 6723 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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