Ingredients
2 lbs. chicken thighs
2 red onions, sliced
2 cloves garlic
1 bay leaf
1 tablespoon finely grated fresh ginger
1 cinnamon stick
1/2 tsp saffron
1 cup chicken stock
1/4 cup almond slices
powdered sugar
ground cinnamon
50 g melted butter
6 sheet phyllo dough
1 egg, lightly whisked
fresh minced parsley
salt and pepper
Place chicken in a large pot. Cover with water, add salt and bay leaf, bring to a boil and let simmer for 20 minutes until the chicken is cooked. Remove chicken from water and let sit until cool and then remove meat from bone. Add oil in a pan and fry the onions for 5 minutes, then add garlic and ginger and continue to to cook. Add chicken, saffron, stock and cinnamon stick and bring to a boil. Reduce heat to low and cook uncovered for 20 minutes or until all the liquid evaporates. Let cool. Brush a shallow round 20cm (base measurement) cake pan with melted butter to grease. Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 sheet of filo with a little of the melted butter. Sprinkle one-fifth of the almonds on top. Top with another filo sheet, turning slightly, and brush with a little more butter. Sprinkle one-quarter of the remaining almond mixture on top. Continue this layering process with the remaining filo, butter and almond mixture. Line the prepared pan with the filo stack, allowing edges to overhang.
Line a baking tray with non-stick
baking paper. Add the egg and parsley to the chicken mixture. Season
with salt and pepper. Spoon the chicken mixture into the pan lined with
filo. Bring the filo edges over the chicken mixture to enclose. Brush
with remaining butter. Bake in oven for 15 minutes or until golden.
Remove from the oven and turn onto the lined tray. Bake for a further 10
minutes or until golden and heated through. Sprinkle powdered sugar and cinnamon on top and serve in wedges,.
