Thaw the phyllo dough in the fridge overnight, until pliable but still cold.
Refrigerator
💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.
For the Pastry Filling
2
Cook the chicken with the onion, parsley, cilantro, saffron, cinnamon, cardamom, salt and black pepper in a pot with water to cover for about 45 minutes, until the chicken is cooked.
StovePot
3
Take out the chicken, strain the broth and reserve a cup of it, and pull the meat off the bones.
Colander
4
Heat the reserved cup of broth in a pot, add the eggs, beaten, and stir over low heat until the mixture is thick. Let cool.
StovePot
5
Toast the almonds with tbsp of the sugar and 1 tsp cinnamon in a dry pan until golden.
StoveFrying pan
To assemble
6
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Grease Round pan and lay in it 5 phyllo sheets, spreading a little the oil on each sheet, so that the edges of the sheets hang over the sides of the pan.
Baking panPastry brush
8
Arrange a layer of chicken, then a layer of eggs, then a layer of almonds.
9
Fold the edges of the sheets over the filling.
10
Cover with 5 more phyllo sheets.
11
Bake 25–30 minutes, until the pie is golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
12
Sprinkle the powdered sugar and cinnamon over the top and serve.
598calories
33 gprotein
27 gcarbs
38 gfat
● protein 23%● carbs 18%● fat 59%
Per serving (244 g), of 8 servings
For the Wrapping Dough · For the Pastry Filling · To assemble ·
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Melted butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Melted butter →
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
Cinnamon: measured in tsp in this recipe: 1 tsp = 2.4 g · 247 kcal per 100 g · More about Cinnamon →
🔧 Tools needed (8) · 🍳 3 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
