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Measurements
      Title: HARISSA SAUCE
 Categories: Mexican, Condiments, Ceideburg 2
      Yield: 1 servings
 
-----------------------HARISSA SAUCE----------------------------
      4    Or 5 fresh hot red chiles,
           -or 10 dried red chiles
      3    Or 4 garlic cloves
           Salt
      3 c  Aromatic Broth
      2 tb Minced cilantro
-----------------------AROMATIC BROTH----------------------------
  3 1/2    To 4 lbs chicken parts, fat
           -removed
           Turkey neck, giblets
           -(optional)
      2 tb Butter
      2    Onions chopped
      8 ct Pods, punctured
      3    2-inch cinnamon sticks
     10    To 15 peppercorns
      8    Cloves
  3 1/2 qt Water
      1 c  Chick-peas soaked
      4    Strips orange rind
    1/2 ts Saffron
      1 ts Turmeric
      1 ts Nutmeg
      2 tb Honey
      1 cc Fresh ginger, sliced
      6    Sprigs parsley
     10    To 15 sprigs cilantro
    1/2 lb Carrots, scraped, cut in
           -chunks
  1 1/2    Pumpkin, peeled, cut in
           -chunks
      2    Sweet red peppers, seeded,
           -quartered
           Chopped cilantro 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.
  
  Source unknown.
  
  Posted by Stephen Ceideberg; July 6 and 14 1992.


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