Golden Chicken Bastilla with Cinnamon and Almonds

Place the chicken thighs in a large pot with the onion, 3 tablespoons of butter, saffron, cinnamon, ginger, turmeric, cilantro, parsley, and chicken broth. Season with salt and pepper. Bring to a simmer over medium heat, cover, and cook for 30 minutes until the chicken is tender and falling off the bone.

Remove the chicken from the pot and set aside to cool slightly. Continue simmering the liquid in the pot, uncovered, until reduced to about 1/3 cup. Shred the chicken, discarding skin and bones.

Reduce heat to low and pour the beaten eggs into the reduced sauce. Stir gently with a wooden spoon until the eggs form soft, silky curds, about 2 minutes. Remove from heat.

In a small bowl, toss the toasted almonds with 2 tablespoons of powdered sugar and a pinch of cinnamon.

Preheat the oven to 375 degrees F. Brush a 10-inch round baking dish or pie plate with melted butter.

Layer 5 sheets of phyllo into the dish, brushing each sheet with melted butter, letting the edges drape over the sides. Rotate each sheet slightly so the overhang goes in all directions.

Spread the shredded chicken evenly over the phyllo. Top with the egg mixture, then scatter the sugared almonds over the eggs.

Fold the overhanging phyllo edges inward over the filling. Layer the remaining 5 phyllo sheets on top, brushing each with butter, and tuck the edges down into the sides of the dish.

Brush the top generously with melted butter. Bake for 25 to 30 minutes until the pastry is deep golden brown and crispy.

Let cool for 5 minutes, then carefully invert onto a serving platter. Dust the top with powdered sugar and create a crosshatch pattern with ground cinnamon.