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Categories:
hot red chiles garlic salt stock aromatic cilantro chicken turkey butter onions cinnamon sticks peppercorns cloves water chickpeas orange zest saffron threads turmeric nutmeg honey Ginger [fresh parsley cilantro carrots pumpkin sweet red bell peppers cilantro
Viewed: 50 - Published at: a year agoIngredients
- 5 each hot red chiles fresh, or 10 dried red chiles
- 4 each garlic cloves
- 1 x salt
- 3 cups stock aromatic
- 2 tablespoons cilantro minced
- 4 lbs chicken pieces fat removed
- 1 each turkey neck and giblets, (optional)
- 2 tablespoons butter
- 2 each onions chopped
- 3 each cinnamon sticks
- 15 each peppercorns
- 8 each cloves
- 3 1/2 quarts water
- 1 cup chickpeas (garbanzo beans) soaked
- 4 strips orange zest
- 1/2 teaspoon saffron threads
- 1 teaspoon turmeric
- 1 teaspoon nutmeg
- 2 tablespoons honey
- 1 cc ginger fresh
- 6 Sprigs parsley leaves
- 15 sprigs cilantro
- 1/2 pound carrots scraped, cut in chunks
- 1 1/2 each pumpkin peeled, cut in chunks
- 2 each sweet red bell peppers seeded, quartered
- 1 x cilantro chopped, for garnish
Method
- 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.
