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1
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.
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2
Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
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3
Preheat oven to 400.
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4
Transfer the chicken to a plate.
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5
Boil the cooking juices until they are reduced to a thick, dryish sauce.
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6
Set aside.
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7
When chicken is cool enough to handle, remove the skin and take the meat off the bones.
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8
Coarsely chop the meat.
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9
Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
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10
Set aside.
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11
Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
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12
Add the remaining cinnamon and sugar.
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13
On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
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14
Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
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15
Cover with the egg mixture, and top with chicken and almonds.
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16
Fold the sides of the pastry up and over the filling to completely enclose the filling.
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17
If necessary, patch any gaps with more pastry, always brushing with oil.
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18
Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
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19
To serve, lightly dust confectioner's sugar andground cinnamon over the top.
