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.