B'Steeya With Chicken

• 4 pounds chicken pieces
• 1 cup water
• 1 medium onion, diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/4 teaspoon ground saffron
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 6 large eggs, lightly beaten
• 1 (16-ounce) package frozen phyllo pastry, thawed
• 1/2 cup butter or margarine, melted
• 1/2 cup powdered sugar
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons sugar
• 1 cup finely chopped almonds, toasted

1. Bring first 13 ingredients to a boil in a Dutch oven; reduce heat, cover, and simmer, stirring occasionally, 45 minutes or until chicken is tender. Remove chicken, and set aside.
2. Stir eggs into simmering broth; cook, stirring constantly, 2 to 3 minutes. Pour into a colander; drain 30 minutes. Place solids in a bowl.
3. Skin and bone chicken; cut into bite-size pieces, and stir into egg mixture.
4. Unfold phyllo, and cover with a damp towel to prevent drying.
5. Brush a 10-inch cast-iron skillet with melted butter. Stack 4 phyllo sheets in skillet in a crisscross pattern, brushing each with butter and allowing edges to overhang. Crumple 2 phyllo sheets, and place in center of skillet.
6. Stir together powdered sugar, 1 tablespoon cinnamon, and 1 1/2 teaspoons sugar; sprinkle one-third mixture over phyllo, and sprinkle with 1/2 cup almonds. Stack 2 phyllo sheets over almonds, brushing each with butter. Spoon half of chicken mixture over phyllo. Crumple 1 phyllo sheet, and place in skillet. Stack 2 phyllo sheets over crumpled phyllo, brushing each with butter. Sprinkle with half of remaining powdered sugar mixture, and remaining 1/2 cup almonds. Stack 2 phyllo sheets over almonds, brushing each with butter. Crumple 1 phyllo sheet, and place in skillet. Spoon remaining half of chicken mixture over phyllo. Stack 2 phyllo sheets over chicken mixture, brushing each with butter. Fold draping edges over stack. Drizzle with remaining melted butter.
7. Bake at 400u0b0 for 20 minutes or until golden. Invert onto a serving platter, and sprinkle with remaining powdered sugar mixture.

chicken, water, onion, parsley, fresh cilantro, salt, sugar, pepper, ground saffron, ground ginger, ground cinnamon, ground nutmeg, ground cloves, eggs, frozen phyllo pastry, butter, powdered sugar, ground cinnamon, sugar, almonds

Taken from www.myrecipes.com/recipe/bsteeya-with-chicken (may not work)