Chicken pastilla with almonds

Ingredients:
• ½ kg of leaf pastilla
• ½ kg onion
• 1 to 2 kg chicken
• 500 gd'amandes
• A tablespoon of salt
• saffron by saffron flower and food coloring
• ½ teaspoon pepper
• ½ teaspoon ginger
• A bunch of coriander and parsley
• 3 cinnamon sticks
• 2 glasses a melted butter
• 1 tea glass table oil
• 10 eggs
• A tablespoon of smen
• 250 g granulated sugar
• 200 g of icing sugar
• 2 tablespoons of cannel
• ½ teacup of water orange blossom

Preparation:

• Drain the chicken thoroughly wash the salt USING
Put in a casserole, cut the onion into cubes add the saffron, food coloring, salt, pepper, ginger and cinnamon stick, bouquet of coriander and parsley, glass oil and a glass of water
Stir for 10 minutes then cover with water and cook uncovered for 25 minutes.
• Lift the lid and cook until sauce is reduced
• Remove the chicken pieces
• Break the 10 eggs add to the sauce and cook
• Blanch the almonds do the frying in a bath of hot oil
• Chop almonds add 250 g of granulated sugar and cinnamon 1cuillère water orange blossom worm melted butter
• Butter an ovenproof dish rounded to place leaves the pastilla Farsis a layer of boneless chicken, cut into small pieces and a layer of cooked eggs in the chicken sauce
• Place another sheet of pastilla and cover so that all ends are sticking
• Brush the surface pastilla butter (about one teacup) and bake in moderate oven for 45 minutes
• Serve hot pastilla decorated with icing sugar and cinnamon.