Royal Cake Bisteeya

• 4 cups unsalted chicken stock
• 2 tablespoons sugar
• 1 teaspoon ground black (or green) cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 sheets phyllo, halved lengthwise
• About 2 tablespoons melted, clarified butter
• 1/4 cup plus 2 tablespoons powdered sugar
• 1/4 teaspoon plus 1/8 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/2 ounce egg white
• 3 1/2 ounces whole almonds, finely ground
• 2 chicken breasts, on the bone
• Salt
• 2 tablespoons ras el hanout (one that emphasizes cardamom, if possible)
• 2 tablespoons grapeseed oil
• 2 tablespoons olive oil
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 small bunches kale (like red Russian), ribs removed and torn into pieces
• Salt to taste
• 1 preserved lemon rind, minced
• 1/2 teaspoon maras pepper (optional; see note)

1. Pour the stock into a small saucepan and reduce over medium heat until it reaches a saucelike consistency.
2. Season to taste.
3. Keep warm.

sugar, ground black, ground cinnamon, salt, phyllo, butter, powdered sugar, ground cardamom, cinnamon, egg white, almonds, chicken breasts, salt, hanout, grapeseed oil, olive oil, shallots, garlic, bunches kale, salt, lemon rind, maras pepper

Taken from cooking.nytimes.com/recipes/1014310 (may not work)