Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Season chicken thighs with salt and pepper, then sear 3-4 minutes per side until golden. Add diced onion, ground cinnamon, ground ginger, turmeric, and 1 cup water. Cover and simmer 35-40 minutes until chicken reaches 165°F and liquid reduces. Shred chicken with two forks.
2 lbs chicken thighs, 1 large onion, 2 tsp ground cinnamon, 1 tsp ground ginger, 0.5 tsp turmeric, 1 cup water, salt, black pepper, 2 tbsp oil
Toast sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Whisk eggs in a bowl. Slowly add ½ cup warm chicken filling to eggs while whisking constantly to temper, then stir egg mixture back into chicken filling. Mix in chopped parsley.
1 cup sliced almonds, 3 large eggs, 2 lbs chicken thighs, 1 cup fresh parsley
Preheat oven to 375°F. Brush a 9-inch pie dish with melted butter. Lay one phyllo sheet in the dish, brush with butter, repeat with 5-6 more sheets, letting edges hang over sides. Keep unused phyllo covered with damp towel.
1 cup butter, 16 oz phyllo dough
Spread half the chicken mixture in the phyllo-lined dish. Sprinkle toasted almonds over chicken, then add remaining chicken filling. Fold overhanging phyllo edges over filling. Layer 5-6 more phyllo sheets on top, brushing each with butter, tucking edges into dish sides.
2 lbs chicken thighs, 1 cup sliced almonds, 1 cup butter, 16 oz phyllo dough
Brush top phyllo layer generously with remaining butter. Bake 40-50 minutes until phyllo turns golden brown and crisp. Let rest 10 minutes before slicing. Dust with powdered sugar if using.
1 cup butter, 0.25 cup powdered sugar
