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Moroccan pie that runs sweet and savoury at once, spiced chicken and almonds wrapped in crisp pastry under a dusting of cinnamon and powdered sugar. A centrepiece dish for a reason.
Simmer the 700 g chicken thighs with the chopped onions, the saffron, half the cinnamon, the ginger and the 300 ml stock in a covered pot for 30 minutes until the meat falls apart easily. Lift the chicken out and shred it, keeping the broth.
Boil the broth uncovered for 8 to 10 minutes until it reduces to about 100 ml, then beat in 2 of the eggs off the heat, stirring constantly until they form soft curds through the sauce.
Toast the 150 g almonds in a dry pan for 4 minutes until golden, then pulse them coarsely with 2 tablespoons of the powdered sugar and a pinch of cinnamon.
Combine the shredded chicken with the egg sauce and the chopped cilantro and parsley, and check the seasoning with the salt.
Heat the oven to 190°C. Melt the 8 tablespoons butter. Layer 6 sheets of phyllo, brushing each with butter, in a 26 cm round tin with plenty of overhang. Spread the almond mixture over, then the chicken filling, then fold the overhanging pastry over the top and add 4 more buttered sheets on top, tucking the edges under.
Bake for 30 to 35 minutes until deep golden all over. Dust generously with the remaining powdered sugar and draw thin lines of cinnamon across the top before serving.
