Harissa Sauce

-------------------------------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.