Harissa Sauce
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Harissa sauce | |||
| 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 |
|
| Aromatic broth | |||
| 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 ½ | quarts |
water
|
*
|
| 1 | cup |
chickpeas (garbanzo beans)
soaked |
|
| 4 | strips |
orange zest
|
*
|
| ½ | teaspoon |
saffron threads
|
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
honey
|
|
| 1 | cc |
ginger
fresh |
*
|
| 6 | Sprigs |
parsley leaves
|
*
|
| 15 | sprigs |
cilantro
|
|
| ½ | pound |
carrots
scraped, cut in chunks |
|
| 1 ½ | each |
pumpkin
peeled, cut in chunks |
*
|
| 2 | each |
sweet red bell peppers
seeded, quartered |
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Harissa sauce | |||
| 5 | each |
hot red chiles
fresh, or 10 dried red chiles |
* |
| 4 | each |
garlic cloves
|
|
| 1 | x |
salt
|
*
|
| 7.1E+2 | ml |
stock
aromatic |
|
| 3E+1 | ml |
cilantro
minced |
|
| Aromatic broth | |||
| 4 | lbs |
chicken pieces
fat removed |
*
|
| 1 | each |
turkey neck
and giblets, (optional) |
* |
| 3E+1 | ml |
butter
|
|
| 2 | each |
onions
chopped |
|
| 3 | each |
cinnamon sticks
|
*
|
| 15 | each |
peppercorns
|
*
|
| 8 | each |
cloves
|
*
|
| 3.5 | quarts |
water
|
*
|
| 237 | ml |
chickpeas (garbanzo beans)
soaked |
|
| 4 | strips |
orange zest
|
*
|
| 2.5 | ml |
saffron threads
|
*
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
nutmeg
|
|
| 3E+1 | ml |
honey
|
|
| 1 | cc |
ginger
fresh |
*
|
| 6 | Sprigs |
parsley leaves
|
*
|
| 15 | sprigs |
cilantro
|
|
| 226.8 | g |
carrots
scraped, cut in chunks |
|
| 1.5 | each |
pumpkin
peeled, cut in chunks |
*
|
| 2 | each |
sweet red bell peppers
seeded, quartered |
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
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.
