• 1/2 cup chopped toasted slivered almonds
• 1 tablespoon powdered sugar
• 1/4 teaspoon ground cinnamon
• 1 medium yellow onion, chopped finely
• 1 tablespoon extra virgin olive oil
• 3 pounds boneless skinless chicken thighs, cut into ½ inch pieces
• 2 large garlic cloves, minced
• Salt
• Freshly ground black pepper
• 2 cups rich chicken broth
• 1 inch piece cinnamon stick
• 1/2 teaspoon ground chinese five spice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground turmeric
• 2 tablespoons lemon juice
• 6 large eggs, lightly beaten
• 1/4 cup finely chopped flat leaf parsley
• 16 whole phyllo pastry leaves
• 1/2 cup melted butter mixed with ¼ extra virgin olive oil

1. In a small bowl, combine the almonds, powdered sugar and ground cinnamon; set aside.

2. In a large heavy pan over medium high heat, sauté the onion in 1 tablespoon of olive oil until golden. Add the chicken and cook until lightly browned, then add the garlic. Season with salt and black pepper and add the cinnamon stick and ginger.

3. Add the broth to the pan. Bring it to a boil, cover the pan and reduce the heat to a simmer. Cook for 5 to 10 minutes, until the chicken is cooked through. Remove the chicken and cinnamon stick from the broth. Discard the cinnamon stick. Spread the chicken out in a flat pie pan and chill it in the refrigerator.

4 Reduce the broth to 1 1/2 cups and add the lemon juice. Whisk the parsley into the eggs. Gradually pour eggs into simmering broth, stirring gently until eggs are set. Remove the eggs from the pan and place them in a pie pan. Press the eggs flat and chill them in the refrigerator.

5. Butter a 12” round baking pan or dish, arrange 4 phyllo leaves in the bottom and up the sides. Brush each layer with butter. Top with 5 more phyllo leaves, allowing 1/2 of each sheet to extend beyond edge of pan so that the circumference is covered. Brush each sheet with butter.

6. Arrange the chicken over phyllo leaves. Spoon the broth/egg mixture over the chicken. Sprinkle with the almond mixture. Cover with 3 more phyllo leaves. Brush each one with butter mix as you layer them. Fold the extended leaves over the top and brush the ends with butter. Arrange the remaining 4 leaves over the top. Brush each with butter. Tuck in the ends and brush with butter.

7. Bake at 425 degrees F for 15 to 20 minutes until the pastry is golden on top. Invert the bisteeya on large buttered baking sheet and remove the pan. Bake 15 minutes more or until golden on the bottom. Invert right side up on a serving platter. Serve immediately.

Print Recipe