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1
Heat the oil in a large saucepan over medium heat.
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2
Cook the garlic and onion until softened and fragrant, about 3 minutes.
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3
Add the chicken, parsley, turmeric, saffron if desired, ginger, and stock.
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4
Season with salt and pepper, bring to a boil, then cover and simmer until the chicken is cooked through, about 20 minutes.
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5
Remove the chicken from the pot and set aside to cool.
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6
Slowly pour the eggs into the simmering stock, stirring constantly.
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7
Continue to simmer the stock, uncovered, until reduced by half, about 10 minutes.
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8
Cut the chicken into bite-sized pieces and return to the reduced stock.
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9
Continue simmering until almost all the liquid has evaporated, another 10 minutes or so.
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10
Remove from the heat and set aside.
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11
Preheat the oven to 425F.
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12
Lightly toast the almonds in a dry skillet over medium heat, shaking frequently, until fragrant, just a couple of minutes.
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13
Grind them in a coffee or spice grinder and mix them with the cinnamon and sugar.
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14
Lay 4 or 5 of the phyllo sheets in a greased 9-inch pie pan, brushing a little melted butter between sheets.
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15
The edges of the phyllo sheets should hang over the rim of the pie pan.
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16
Spread the chicken mixture evenly in the pan over the phyllo sheets.
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17
Top the chicken mixture with the remaining phyllo sheets, again brushing with a little melted butter.
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18
Fold in the edges to enclose the pie, sealing with melted butter.
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19
Cut a few small slits in the top of the pie to allow hot air to escape while baking.
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20
Place in the oven and cook until golden brown and crisp, about 30 minutes.
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21
Remove and immediately sprinkle the almond mixture on top.
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22
Serve hot.
