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.

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