Cook chicken and onion in 700 g water with 4 g ground ginger, 0.3 g saffron and 30 g chopped parsley and coriander for 18 minutes at 95 °C to 74 °C; shred the chicken and keep the broth in the pot.

Ingredients

• 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 400 gPhyllo dough
• 180 gNuts, almonds, blanched
• 240 gEgg, whole, raw, fresh
• 220 gOnions, raw
• 5 gSpices, cinnamon, ground
• 35 gOil, olive, salad or cooking
• 700 gBeverages, water, tap, drinking
• 5 gSalt, table
• 40 gHoney
• 4 gSpices, ginger, ground
• 0.3 gSpices, saffron
• 15 gParsley, fresh
• 15 gCoriander (cilantro) leaves, raw

Method

1. Cook chicken and onion in 700 g water with 4 g ground ginger, 0.3 g saffron and 30 g chopped parsley and coriander for 18 minutes at 95 °C to 74 °C; shred the chicken and keep the broth in the pot.
2. Boil the broth uncovered for about 35 minutes until about 250 g remain. Stir in 240 g eggs and stir for 3 minutes until thickened.
3. Chop almonds and mix them with honey and 3 g cinnamon. Mix chicken with the egg mixture, 2 g cinnamon and salt.
4. Brush the phyllo with 35 g oil in total, line a tin, layer the chicken and almond fillings and close it.
5. Bake for 30 minutes at 190 °C until golden.
6. Rest for 10 minutes, cut into six pieces and serve.