Moroccan Chicken Stew

1 sm to medium chicken
1 pn saffron
1/2 t ginger,Ground
1/2 t cloves
1/2 t turmeric
3 cloves garlic
1 3 cinnamon stick
1/2 c coarsely parsley,Chopped
1/2 c coarsely coriander,Chopped
1 chicken flavoring (if needed)
1/2 lemon
1 filo dough
1 butter,Melted
1 c toasted -- coarsely,Chopped
1 alm
1 t cinnamon
1/4 t cloves,Ground
1 t brown sugar
1 eggs
1/3 c powdered sugar
Place chicken (include the gizzards, etc) in a pot, add water to cover. Season
with saffron, ginger, cloves turmeric, garlic, cinnamon stick, parsley,
coriander and several cubes chicken flavoring if needed. Simmer for 1 - 2
hours, until fowl is meltingly tender.
Strain the stock, reserve the chicken (including gizzards) and discard any
whole spices. Boil the strained stock until it's reduced to 1 cup. Add the
lemon juice. Bone the chicken and cut into 1 inch pieces.
Brush the inside of a square or round baking dish approx. 12" x 12" x 3" with
melted butter. Fit a sheet of filo dough into the dish so that its ends hang
over the edge a bit. Brush with melted butter and repeat 5 or 6 times.
Scatter the almonds on top of the 6th layer. Sprinkle with 1/2 tsp. cinnamon,
cloves and sugar. Beat eggs and combine with 1/2 cup stock. Cook slowly
until creamy and forming soft curds. Layer 2/3 egg mixture over the almonds
and spices. Top with 4 - 5 more layers of filo dough, buttering each sheet.
Now, arrange the boned chicken pieces and the rest of the eggs. Dribble
several tbsp. of the remaining stock over this. Top with another 5--6 sheets
of buttered filo dough, tucking the overhanging edges from the bottom layers
in between. Bake in a 350 degree oven (mark 4--5) 40 minutes until golden
brown. Turn onto a platter and sprinkle with 1 tbsp cinnamon and 1/3 cup
sifted powdered sugar.