To make the almond sugar: In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place. To make the filling: In a small bowl combine saffron with hot water and let stand 10 minutes. In a heavy 4-quart kettle saute onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes. Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones. Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered. Preheat oven to 425F. and butter 2 large shallow baking pans. In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot. Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a continued in part 2
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|Serving Size: 1 Serving (1550g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 244 (31%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 0mg||0 %|
|Sodium 1044.3mg||36 %|
|Potassium 2812.5mg||74 %|
|Total Carbohydrate 156.5g||46 %|
|Dietary Fiber 56.6g||227 %|
|Sugars, other 99.8g|
|Protein 25.8g||37 %|
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Calories per serving: 781
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