Recipe by evelynathens
READY IN: 2hrs 10mins




  • In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
  • Bring mixture to boil and simmer, covered, for 45 minutes.
  • Transfer chicken to cutting board, reserving liquid, and let cool.
  • Shred chicken and return meat to liquid.
  • Bring to boil and cook, stirring, until almost all liquid is evaporated.
  • Let cool.
  • In a bowl, combine almonds and 1 cup of sugar.
  • Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
  • Preheat oven to 330°F and place rack in middle of oven.
  • Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
  • Brush generously with butter.
  • Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
  • Sprinkle remaining almond mixture over phyllo and top with chicken.
  • Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
  • Bake pastry for 25-30 minutes, or until crisp and golden.
  • Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.