Chicken Basteeya

Recipe by David Lebovitz


1 1/4 pounds (600g) chicken thighs (leg and thigh attached), 2 to 3 thighs depending on size
Salt and freshly ground pepper
2 tablespoon vegetable oil or clarified butter
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 inch (5cm) fresh ginger, peeled and minced
1/2 teaspoon ground turmeric
2 cups (500ml) water
4 eggs
1 cup (120g) scant blanched almonds (see Note)
3 tablespoons powdered sugar
1/8 teaspoon ground cinnamon
1 tablespoon orange flower water
Zest of 1 lemon and the juice of 1/2 of the lemon
1/4 cup (15g) chopped parsley
1/4 cup (15g) chopped cilantro
7 sheets of filo dough, thawed, if frozen
5 tablespoons (70g) melted unsalted butter
Additional powdered sugar and cinnamon, for dusting the finished basteeya