Ingredients
1 whole chicken (about 1.5 kg), cut into pieces
1 large onion, diced
2 cloves garlic, minced
1/2 cup (125 ml) chicken broth
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon saffron threads
6 sheets of filo pastry
1/2 cup (125 g) almonds, chopped
1/3 cup (85 g) sugar
Method
1. In a large pot, brown chicken pieces over medium heat. Add the diced onion and minced garlic. Cook until the onion is soft and translucent.
2. Pour in the chicken broth. Add cinnamon, ginger, and saffron. Cover and let it simmer for about 30 minutes, or until the chicken is cooked through.
3. Once the chicken is done, remove it from the pot. Let it cool slightly. Shred the meat, discarding the skin and bones.
4. Preheat the oven to 180°C (350°F). Lay out a sheet of filo pastry in a greased baking dish. Place shredded chicken and chopped almonds on top. Repeat layering with more filo sheets.
5. Sprinkle the sugar on top. Bake in the oven for about 30 minutes, or until the pastry is golden. Serve warm.
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