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Serve this with a traditional Moroccan bread, called Khobz.
2 pounds chicken thighs, skinned and boned, halved 2 large cloves garlic 1 teaspoon kosher salt ¼ teaspoon saffron threads ½ teaspoon turmeric ½ teaspoon coarsely ground black pepper 1 cup dried cherries 2 cinnamon sticks 2 teaspoons freshly grated ginger 3 cardamom pods 2 tablespoons extra virgin olive oil 1 ½ cups water ½ cup Slivered almonds, toasted for garnish
Start a fire in your fireplace of outdoor grill with wood or charcoal. Let the embers burn down until the fire has subsided and the embers are grey.
Combine all of the ingredients, except the water, in a large bowl and mix well pour into the tangia along with the water. Cut a piece of parchment and aluminum foil about 3-inches larger than the circumference of the opening of the tangia. Place on the top of the tangia and wrap and seal the foil snugly. Secure with a piece of kitchen string. (Alternately, you can use brown paper, such as a paper bag cut into a circle to secure the top of the tangia.)
Place in the tangia in the embers and cook, turning occasionally for 1 to 2 hours. When the chicken is tender, pour the contents from the tangia into a bowl and garnish with almonds. Serve with crusty bread like the traditional Moroccan bread called Khobz.
*Alternately place the tangia in a cold oven and then preheat an oven to 325F. Leave the tangia in the oven for 1 to 2 hours until the chicken is tender. If the tangia is too tall for the oven, place the tangia on a baking sheet, on its side on an angle, propped up on a small baking dish or ramekin.
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