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Heat the olive oil in a small skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
Combine the chicken broth, butter, cumin, cinnamon, turmeric, salt, and black pepper in a medium saucepan. Bring to a full boil over medium-high heat.
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