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1
Put the chicken and 1/3 cup salt in a medium bowl; toss to coat.
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2
Refrigerate 1 hour.
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3
Rinse the chicken with cold water; pat dry.
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4
Mix the chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
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5
Transfer the chicken mixture to a medium heavy pot.
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6
Add enough water to cover (about 4 cups).
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7
Bring to a boil; reduce heat to medium.
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8
Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary.
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9
Transfer the chicken to a plate; let cool.
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10
Reserve the poaching liquid.
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11
Remove the meat from the bones and shred; discard the skin and bones.
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12
Set the chicken aside.
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13
Bring the reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup.
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14
Reduce heat to medium-high.
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15
Slowly add the eggs; whisk constantly until the mixture is almost set, 4 to 6 minutes.
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16
Stir in the remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice.
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17
Season with salt and pepper; set aside.
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18
Stir together the almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
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19
Preheat the oven to 375F.
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20
Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter.
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21
Stir together the remaining melted butter and the orange-flower water in a small bowl.
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22
Assemble the bsteeya: Brush a sheet of phyllo with butter mixture.
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23
Put it in the pan, leaving a 4-inch overhang.
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24
Repeat, buttering and adding 7 more sheets of phyllo, overlapping the layers and fanning out around the pan.
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25
(Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
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26
Arrange the chicken mixture evenly over the dough.
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27
Pour in the egg mixture.
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28
Top with 5 layers phyllo brushed with butter mixture.
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29
Sprinkle evenly with almond mixture.
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30
Fold up the edges of the phyllo to enclose.
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31
Top with 5 layers phyllo brushed with butter mixture; tuck the edges inside the pan.
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32
Slightly crinkle 2 unbuttered layers phyllo over top.
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33
Bake until golden brown, 35 to 40 minutes.
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34
Sprinkle with sugar and cinnamon.
