Ingredients for 8 servings:
1. 1/4 cup butter, plus
2. 1/2 cup additional butter, melted, for brushing phyllo
3. 2 (4 lb) chicken
4. 2 bunches parsley, chopped
5. 1 large onion, minced
6. 1/4 teaspoon crumbled saffron thread
7. 1/2 lb blanched whole almond, toasted lightly, cooled and ground
8. 1 1/4 cups icing sugar
9. 4 large eggs, beaten lightly
10. 1/2 teaspoon pepper
11. 3 teaspoons cinnamon
12. 10 sheets phyllo pastry, covered with damp towel

Directions:
1. In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
2. Bring mixture to boil and simmer, covered, for 45 minutes.
3. Transfer chicken to cutting board, reserving liquid, and let cool.
4. Shred chicken and return meat to liquid.
5. Bring to boil and cook, stirring, until almost all liquid is evaporated.
6. Let cool.
7. In a bowl, combine almonds and 1 cup of sugar.
8. Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
9. Preheat oven to 330°F and place rack in middle of oven.
10. Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
11. Brush generously with butter.
12. Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
13. Sprinkle remaining almond mixture over phyllo and top with chicken.
14. Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
15. Bake pastry for 25-30 minutes, or until crisp and golden.
16. Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.