1. 1. Preheat oven to 180c. 2. 2. Add oil and butter, sauté the garlic and onions till transluscent. 3. 3. Add chicken thighs. 4. 4. Add parsley, coriander, turmeric, cinnamon, saffron and salt. Stir well. Add water. 5. 5. Cover and simmer on low heat for 1 1/2 hours until meat easily pulls apart. 6. 6. Remove chicken pieces, pull apart and leave aside. 7. 7. Add lemon juice and eggs to the stock and stir continuously (will look like thick scrambled eggs). Stir until all of the liquid is absorbed. 8. 8. Make the almond filling by toasting the almonds then combining almonds, confectionery sugar and cinnamon. 9. 9. Place two sheets of phyllo pastry and butter well. Place 2 more sheets, butter one sheet and not the second one. 10. 10. Place the chicken filling, followed by half the almond filling, then the egg filling, followed by the remaining almond filling. 11. 11. Place 4 sheets of phyllo, buttering each sheet. 12. 12. Bake for 20-25 mins at 180c. 13. 13. Garnish with almonds and sifted confectionery sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
