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Chicken thighs
800 g
Onions, finely sliced
3
Warqa or filo pastry sheets
10
Eggs
6
Blanched almonds
1½ cups
Butter, melted
120 g
Ground cinnamon
2 tsp
Icing sugar
3 tbsp
Saffron threads
good pinch
Ground ginger
1 tsp
Fresh parsley and coriander
1 bunch
Orange blossom water
1 tbsp
Olive oil
3 tbsp
Salt and pepper
to taste
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