Ingredients
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1/4 cup butter, plus
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1/2 cup additional butter, melted, for brushing phyllo
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2 (4 lb) chicken
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2 bunches parsley, chopped
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1 large onion, minced
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1/4 teaspoon crumbled saffron thread
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1/2 lb blanched whole almond, toasted lightly, cooled and ground
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1 1/4 cups icing sugar
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4 large eggs, beaten lightly
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1/2 teaspoon pepper
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3 teaspoons cinnamon
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10 sheets phyllo pastry, covered with damp towel
Instructions
- 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.