Moroccan-Style Chicken Pate
Separate the chicken into pieces.
Peel the onions and dice. Rinse the parsley and finely chop. Blanch the almonds in boiling water, peel and saute in a pan with a little oil.
Grease a muffin tin (12-16 wells) and line with 2 sheets phyllo dough, allowing edges to hang over the sides. Preheat the oven to 250°C (approximately 475°F).
Heat the oil in a saucepan, season the chicken pieces with salt, pepper, saffron and ground ginger and sear in the oil. Cover with water and simmer until the meat comes off the bone. Remove from the pan, drain, peel, shred into small pieces and add back to the pan with a little cooking liquid.
Sauté the onions in oil in a nonstick pan, add the parsley with a little rosewater, a little cinnamon-sugar and a pinch of salt. Drain any excess liquid.
Beat the eggs and add to the shredded chicken. Bring to a boil while stirring. Pour into a colander and drain well.
Add the almonds with the gum arabic in a blender and grind finely, mix with the cinnamon-sugar mixture and 2 tablespoons rose water, and add to the meat mixture.
Brush the phyllo dough with some melted butter. Then spread half of the meat mixture on top, add some phyllo dough and brush with the parsley mixture, layer again with some phyllo dough, spread the remaining meat mixture on top, baste again with butter and cover with the overhanging dough.
Bake in the preheated for 5-6 minutes and sprinkle with cinnamon-sugar 1-2 minutes before the end of baking.