• 

  chicken breast fillets, boneless, skinless

  17 ½ oz
• 

  Spanish Marcona almonds (see Tip)

  1 ½ oz
• 

  onions in pieces

  14 oz
• 

  oil

  2 ½ oz
• 

  parsley chopped

  1 tbsp
• 

  ground cinnamon plus extra to sprinkle

  ½ tsp
• 

  dried ground ginger

  ½ tsp
• 

  water

  3 ½ oz
• 

  pine nuts

  1 ½ oz
• 

  raisins

  1 ½ oz
• 

  brown sugar

  5 ½ oz
• 

  salt

  1 - 2 tsp
• 

  saffron

  1 - 2 pinches
• 

  large eggs whisked

  3

Assembly

• 

  phyllo dough

  12 sheets
• 

  unsalted butter melted

  6 oz
• 

  confectioners sugar to sprinkle

  1 tbsp