Ingredients
- 15 chiles (dried red)
- 15 sprigs cilantro
- 15 peppercorns
- 8 ct pods
- 6 sprigs parsley
- 4 garlic (cloves)
- 2 sweet peppers (red)
- 2 cinnamon sticks
- 2 onions (chopped)
- 2 cilantro (minced)
- 1 1/2 pumpkin
- 3,300 ml water
- 1,100 gr chicken parts
- 700 ml aromatic broth
- 200 gr chick-peas soaked
- 120 gr carrots
- 30 ml honey
- 28 gr butter
- 3 gr turmeric
- 2 gr nutmeg
- 1 gr ginger (fresh)
- 1 gr saffron
- 4 slices orange rind
-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.