2 lb. boneless skinless chicken
1 T. olive oil
1 cup chopped onions
1 t. chopped ginger
1 t. ground cinnamon
1 t. ground turmeric
20 Strands of saffron
1 cup water
1/4 cup of sugar
1 t. salt
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 cup crushed almonds
1/4 cup confection sugar
1/2 t. cinnamon
Soak the saffron in the cup of water for ten minutes.
Meanwhile, sauté the onions in the olive oil for a few minutes.
Add chicken and sauté for a few additional minutes.
When chicken starts turning white, add the ginger, cinnamon, turmeric and saffron water.
Cover and simmer for half an hour or until chicken is shredable.
In a bowl, mix eggs, sugar, salt, cilantro, and parsley.
Add this mixture to chicken while it’s cooking.
Turn off the burner; cover the pot and let sit.
For the nut layer, mix the almonds, sugar and cinnamon.
Start by brushing a 9” pie-pan with butter and layering 6 layers of butter-brushed phyllo dough sheets with 2” extended sides.
Spread a thin layer of the chicken egg mixture and follow with 3 more layers of the buttered phyllo.
A layer of the almond follows and folding the sides seals the pie.
Bake at 450 degrees for ten minute, or until golden.
Invert and garnish with confection sugar.