Ingredients:
1 small chicken
1 large onions, finely chopped
2 teaspoons grated fresh ginger
1/8 teaspoon saffron threads, crushed
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cinnamon
3 tablespoons chopped parsley
4 eggs
2 tablespoons unsalted butter
2/3 cup blanched almonds, chopped
2 teaspoons sugar
1 (9 ounce) packages phyllo dough, thawed
olive oil, for brushing phyllo
salt and pepper
confectioners’ sugar
ground cinnamon
Directions:
Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
Preheat oven to 400.
Transfer the chicken to a plate.
Boil the cooking juices until they are reduced to a thick, dryish sauce.
Set aside.
When chicken is cool enough to handle, remove the skin and take the meat off the bones.
Coarsely chop the meat.
Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
Set aside.
Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
Add the remaining cinnamon and sugar.
On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
Cover with the egg mixture, and top with chicken and almonds.
Fold the sides of the pastry up and over the filling to completely enclose the filling.
If necessary, patch any gaps with more pastry, always brushing with oil.
Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
To serve, lightly dust confectioner’s sugar andground cinnamon over the top.
Servings: 6
Time preparation: 45 min.
Time total: 70 min.