Chicken with Puff Pastry
Rinse chicken, pat dry and cut into 8 pieces. Peel and finely chop onion and garlic. Mix saffron, ginger, pepper, salt, herbs and oil in a bowl and add chicken pieces. Cover the bowl and marinate in the refrigerator overnight. Remove the chicken from the marinade the next day and cook until browned on all sides. Pour in about 500 ml (approximately 2 cups) water and cook, stirring, to deglaze pan, then cover and simmer for about 45 minutes. Remove the chicken pieces from the broth and let cool. Remove skin and pull meat from the bones. Cut the chicken meat into small pieces and let the broth boil down to about 250 ml (approximately 1 cup).
Beat the eggs, mixing in the lemon juice and the reduced broth.
In a separate bowl, mix the almonds with the powdered sugar and orange flower water.
Preheat the oven to 180°C (approximately 350°F) convection. Lightly brush a springform pan (26 cm or approximately 10 inches in diameter) with oil.
Line the pan with 2-3 filo sheets, leaving an overhang all around, brushing each sheet with oil. Sprinkle half of the almond mixture over filo and add 2 more sheets of dough, brushing each with oil. Fill the pastry in the pan with chicken, sprinkle with cinnamon and pour the egg mixture on top. Layer with 2 sheets of filo and sprinkle with remaining almond mixture. Cover with another 2 sheets of filo pastry and fold the overhanging edges over so that the filling is enclosed. Mix the egg yolk with 1 tablespoon of water and 1 tablespoon of olive oil and brush over the dough. Bake in the oven for about 1 hour.
Remove pan from the oven, unmold the pastry and serve immediately, dusted with powdered sugar.