Martha Stewart Bisteeya

Directions

• Season the chicken: Place 3 1/2 pounds chicken legs and thighs in a large bowl with 4 minced garlic cloves and 4 cinnamon sticks. Add 1 teaspoon coarse salt, 1/2 teaspoon pepper, 3/4 teaspoon ground ginger, 1/2 teaspoon saffron and 1/4 teaspoon turmeric, then toss and set aside.
• Simmer the chicken: Heat a large Dutch oven over medium-high heat, melt 2 tablespoons butter and sauté 1 chopped onion. Add the chicken mixture with enough water to cover, bring it to a boil, then reduce the heat, cover and simmer for 1 1/4 hours.
• Toast the almonds: Heat 2 tablespoons olive oil in a heavy sauté pan, then cook 3/4 pound chopped almonds, stirring, until browned. Let them cool, then stir in 1/2 cup confectioners' sugar and 1 1/2 teaspoons ground cinnamon.
• Cook the egg mixture: Lift the chicken and all the bones out of the stock, then stir in 1/4 cup lemon juice. Whisk 8 beaten eggs into the stock and cook until thick and dry, then fold in 1 cup parsley and 1/2 cup cilantro.
• Shred the chicken: Discard the bones and skin, then shred the meat with your fingers into pieces no larger than 1 inch. Stir in 1/3 cup chopped preserved lemons and set the bowl aside.
• Prep the pan: Preheat the oven to 350°F. Brush a 10-by-2-inch round cake pan with clarified butter.
• Line with phyllo: Lay 1 sheet of phyllo in the pan at a time, letting the edges overhang. Brush each sheet with clarified butter before adding the next in an overlapping circle, using 6 to 8 sheets to cover the bottom.
• Layer the filling: Spread half the shredded chicken in the pan, then cover it with half the almond mixture and half the egg mixture. Repeat the layers with what is left, then fold the overhanging phyllo toward the center.
• Top and chill: Cover the pie with another 6 to 8 buttered phyllo sheets in the same overlapping circle, then trim a little excess with scissors. Tuck the overhanging edges under, brush the top with clarified butter and chill at least 30 minutes.
• Score and bake: Score the top in a diamond pattern with a sharp knife, then bake about 45 minutes until golden brown. If it is not golden yet, raise the oven to 375°F and bake 5 to 10 minutes more.
• Dust and serve: Take the pie out of the oven and dust it with confectioners' sugar. Sprinkle ground cinnamon over the top in a decorative pattern with your fingers, then slice and serve.