Moroccan BSteeya

Directions

1. 1
   Put the chicken and 1/3 cup salt in a medium bowl; toss to coat.
2. 2
   Refrigerate 1 hour.
3. 3
   Rinse the chicken with cold water; pat dry.
4. 4
   Mix the chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
5. 5
   Transfer the chicken mixture to a medium heavy pot.
6. 6
   Add enough water to cover (about 4 cups).
7. 7
   Bring to a boil; reduce heat to medium.
8. 8
   Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary.
9. 9
   Transfer the chicken to a plate; let cool.
10. 10
    Reserve the poaching liquid.
11. 11
    Remove the meat from the bones and shred; discard the skin and bones.
12. 12
    Set the chicken aside.
13. 13
    Bring the reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup.
14. 14
    Reduce heat to medium-high.
15. 15
    Slowly add the eggs; whisk constantly until the mixture is almost set, 4 to 6 minutes.
16. 16
    Stir in the remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice.
17. 17
    Season with salt and pepper; set aside.
18. 18
    Stir together the almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
19. 19
    Preheat the oven to 375F.
20. 20
    Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter.
21. 21
    Stir together the remaining melted butter and the orange-flower water in a small bowl.
22. 22
    Assemble the bsteeya: Brush a sheet of phyllo with butter mixture.
23. 23
    Put it in the pan, leaving a 4-inch overhang.
24. 24
    Repeat, buttering and adding 7 more sheets of phyllo, overlapping the layers and fanning out around the pan.
25. 25
    (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
26. 26
    Arrange the chicken mixture evenly over the dough.
27. 27
    Pour in the egg mixture.
28. 28
    Top with 5 layers phyllo brushed with butter mixture.
29. 29
    Sprinkle evenly with almond mixture.
30. 30
    Fold up the edges of the phyllo to enclose.
31. 31
    Top with 5 layers phyllo brushed with butter mixture; tuck the edges inside the pan.
32. 32
    Slightly crinkle 2 unbuttered layers phyllo over top.
33. 33
    Bake until golden brown, 35 to 40 minutes.
34. 34
    Sprinkle with sugar and cinnamon.