Harissa Sauce

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.