• 1/2 cup chopped toasted slivered almonds

• 2 tablespoons confectioners sugar
• 1/4 teaspoon ground cinnamon
• 1 can condensed chicken broth
• 1/2 cup water
• 1 (1 inch) cinnamon stick
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/2 cup chopped onion
• 1/3 cup chopped parsley
• 1 large clove garlic, minced
• 4 whole chicken breasts (2 lb boneless), split, skinned, boned and cut in strips
• 2 tablespoons lemon juice
• 5 eggs, lightly beaten
• 16 phyllo pasty leaves (about 1/2 lb)
• 3/4 cup melted butter or margarine

Method

Stir together gently almonds, confectioners sugar and ground cinnamon. Put aside.

In large heavy saucepan, combine broth, water, cinnamon stick, ginger turmeric, onion, parsley and garlic. Stir well.  Put in chicken. Bring to boil. When boiling, immediately lower heat so liquid simmers. Cover and cook at a simmer 10 minutes. Remove chicken. Raise heat to boiling again and boil to reduce broth to 1 1/2 cups, stirring as liquid boils.  Lower to gentle simmer again.  Add lemon juice. Remove cinnamon stick. Gradually pour eggs into simmering broth, stirring gently until eggs are set.  Set aside to cool and when cool enough, put in refrigerator to chill.

Preheat oven to 425°F.

Arrange 4 phyllo sheets In buttered 12" round baking pan, brushing the sheets with butter. Top with 4 more sheets, allowing 1/2 of each sheet to extend beyond edge of pan in different directions.  Brush each with butter. Arrange chicken over phyllo leaves; spoon broth/egg mixture over chicken. Sprinkle with almond mixture. Cover with 4 more phyllo sheets, continuing to butter each sheet. Grab hold of the parts that hang over the sides and fold them to make a package around the chicken mixture.  Brush ends with butter. Top with the remaining 4 leaves, buttering as you go. Tuck in ends; brush with butter.

Bake in preheated 425°F oven for 10 minutes, then invert on large buttered baking sheet. Bake 15 minutes more or until done. Invert on serving platter; dust with additional icing sugar and cinnamon.

Serves 8

This is a classic dish from Morocco, one of the three countries that make up the Maghreb.

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