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1
Rinse and pat chicken pieces dry.
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2
Season to taste with salt and pepper.
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3
Melt 6 tbsp (90 ml) butter in skillet and brown chicken.
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4
Remove chicken from skillet and set aside.
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5
Add livers, gizzards, hearts, onion and garlic to skillet and cook, stirring, until onion is tender.
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6
Stir in parsley, mint, ginger, cumin, red pepper, turmeric, saffron, and 1/2 tsp (2 ml) cinnamon.
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7
Stir and cook 1 to 2 minutes longer.
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8
Add chicken broth and bring to a boil, stirring.
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9
Return chicken to skillet and simmer, covered, about 1 hour, or until chicken is very tender.
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10
Remove chicken from broth; cool.
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11
Discard chicken skin and bones and cut meat into chunks.
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12
Skim fat from broth.
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13
Pour off 2 cups (475 ml) broth and reserve.
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14
Reduce remaining broth to about 1/2 cup (125 ml).
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15
Scrape bits from bottom of skillet and reserve reduced mixture.
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16
Return reserved 2 cups (475 ml) broth to pan and bring to a simmer.
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17
Pour eggs into simmering broth and whisk until soft creamy curds are formed.
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18
Drain off excess liquid, if any.
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19
Stir in reserved reduced mixture.
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20
Brown almonds in 1/4 cup (60 ml) butter, then toss with granulated sugar and 2 tbsp (30 ml) cinnamon.
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21
Melt about 1 cup (225 ml) butter.
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22
Overlap 6 sheets phyllo dough in a circle in 12 inch skillet or paella pan, first brushing each sheet with melted butter and letting about half the length of each sheet hang over pan edge.
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23
Fold 2 more buttered sheets in half and place in the middle of the pan.
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24
Layer almonds, half the egg mixture, chicken pieces, drained raisins, and remaining egg mixture in pastry-lined pan.
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25
Fold sides of dough up and over filling, brushing any dry areas with more butter.
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26
Tuck ends in around edges.
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27
Place 2 more buttered and folded sheets of phyllo over bastilla, gently tucking in edges to form a smooth surface.
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28
Brush generously all over with butter.
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29
With sharp knife, score top in a diamond pattern.
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30
Bake at 425 degrees (225 C.) for 25 to 30 minutes or until deep golden brown.
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31
Carefully slide onto serving plate and sprinkle lightly between diamonds with mixture of powdered sugar and remaining 2-1/2 tsp (12.5 ml) cinnamon.
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32
Serve warm.
