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1
Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
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2
Stir well and add the 2 cups of water.
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3
Cover with a lid and cook for 20 minutes.
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4
Remove the chicken from pan and set aside.
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5
Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
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6
Cook the eggs with the sauce stirring continually so eggs won't stick.
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7
When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
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8
Set he eggs aside to cool.
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9
Open the phyllo and cover with a damp towel so it will not dry out.
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10
Take an 8-10 inch round baking pan/dish and cover generously with butter.
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11
Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
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12
Add another sheet of phyllo crunched in the middle of the pan.
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13
Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
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14
Pour some of the cinnamon sugar all around the phyllo.
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15
Then, add 1/2 of the roasted crushed almonds.
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16
Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
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17
Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
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18
Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
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19
Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
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20
Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
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21
Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
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22
Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
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23
Serve hot.
