Directions:
- Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator.
- Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside.
- Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups.
- Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside.
- After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature.
- When chicken is cool, shred the meat and set aside.
- Preheat oven to 425°F.
- Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry.
- Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray.
- Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.31 Kcal (1818 kJ) | ||
| Calories from fat | 201.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.4g | 34% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 1303.3mg | 54% | |
| Potassium | 663.4mg | 14% | |
| Total Carbs | 47.4g | 16% | |
| Sugars | 12.6g | 50% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 14.65g | 29% | |
| Vitamin C | 14.5mg | 24% | |
| Iron | 3.1mg | 17% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 178.87 Kcal (749 kJ) | ||
| Calories from fat | 83.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 34% | |
|---|---|---|---|
| Cholesterol | 50.56mg | 41% | |
| Sodium | 536.78mg | 54% | |
| Potassium | 273.23mg | 14% | |
| Total Carbs | 19.52g | 16% | |
| Sugars | 5.19g | 50% | |
| Dietary Fiber | 1.41g | 14% | |
| Protein | 6.04g | 29% | |
| Vitamin C | 6mg | 24% | |
| Iron | 1.3mg | 17% | |
| Calcium | 41.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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