Harissa Sauce

Recipe Ingredients

		Harissa Sauce
4		Fresh hot red chiles - or 10 dried red (4
		To 5) chile
3		Garlic cloves - (3 to 4)
		Salt
3 cups	711ml	Aromatic broth
2 tablespoons	30ml	Minced cilantro
		Aromatic Broth
3 1/2 lbs	1589g / 56oz	Chicken parts - fat, up to 4
		Turkey neck - giblets
2 tablespoons	30ml	Butter
2		Onions chopped
8		Ct pods - punctured
3		Cinnamon sticks
10		Peppercorns - up to 15
8		Cloves
3 1/2		Water
1 cup	237ml	Chick-peas soaked
4		Orange rind
1/2 teaspoon	2.5ml	Saffron
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Nutmeg
2 tablespoons	30ml	Honey
1		Fresh ginger - sliced
6 sections		Parsley
10 sections		Cilantro - up to 15
1/2 lb	227g / 8oz	Carrots - scraped, cut in
1 1/2		Pumpkin - peeled, cut in
2		Sweet red peppers - seeded, quartered
		Chopped cilantro for garnish

Recipe Instructions

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:
Basic Flavorings: Chiles

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.