# What You'll Need:
→ Meat Filling
01 - 1.5 lbs bone-in chicken thighs
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tbsp olive oil
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1 tsp ground black pepper
09 - 1/2 tsp ground nutmeg
10 - 1/2 tsp saffron threads (optional), soaked in 1 tbsp warm water
11 - 1 tsp salt
12 - 2 cups chicken stock
13 - 1/2 cup slivered almonds, toasted
14 - 1/3 cup flat-leaf parsley, chopped
15 - 1/4 cup fresh cilantro, chopped
→ Egg Mixture
16 - 6 large eggs
17 - 2 tbsp unsalted butter
18 - 1/4 tsp salt
→ Pastry & Assembly
19 - 10 sheets phyllo pastry (approx. 12 x 17 inches)
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 tsp ground cinnamon
# Directions:
01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken and spices including ginger, cinnamon, turmeric, black pepper, nutmeg, saffron if using, and salt. Brown chicken evenly for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until chicken is tender and fully cooked. Remove chicken, cool slightly, then shred, discarding bones and skin.
03 - Continue cooking the remaining liquid over medium heat until it thickens to about 1 cup.
04 - Return shredded chicken to the pot, stir in parsley, cilantro, and toasted almonds. Mix well and remove from heat to cool.
05 - Melt butter in a pan over medium-low heat. Beat eggs with salt, add them to the pan, and gently scramble until softly cooked but still moist. Fold eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F (190°C). Butter a 10-inch round baking dish. Layer 5 phyllo sheets inside, brushing each with melted butter and allowing edges to extend beyond the pan.
07 - Spread the chicken and egg filling evenly over the phyllo. Fold the overhanging edges over the filling. Cover with 4 more buttered phyllo sheets, tucking edges into the pan. Finish with a final buttered phyllo sheet on top.
08 - Bake for 35 to 40 minutes until the pastry is golden and crisp. Allow to rest for 10 minutes before serving.
09 - Dust the surface generously with powdered sugar and cinnamon to achieve a sweet and savory balance.
