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Harissa Sauce















Low Cholesterol, Trans-fat Free, High Fiber


Harissa sauce
5 each hot red chiles
fresh, or 10 dried red chiles
4 each garlic cloves
1 x salt
3 cups stock
2 tablespoons cilantro
Aromatic broth
4 lbs chicken pieces
fat removed
1 each turkey neck
and giblets, (optional)
2 tablespoons butter
2 each onions
3 each cinnamon sticks
15 each peppercorns
8 each cloves
3 ½ quarts water
1 cup chickpeas (garbanzo beans)
4 strips orange zest
½ teaspoon saffron threads
1 teaspoon turmeric
1 teaspoon nutmeg
2 tablespoons honey
1 cc ginger
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 20525% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 591mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 31%
Sugars g
Protein 16g
Vitamin A 413% Vitamin C 125%
Calcium 10% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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