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Martha made this recipe on Martha Bakes episode 407.

  • Servings: 12

Photography: Bryan Gardner


  • 3 1/2 pounds bone-in, skin-on chicken legs and thighs
  • 4 cloves garlic, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon saffron
  • 1/4 teaspoon turmeric
  • 4 cinnamon sticks
  • 2 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 3/4 pound almonds, finely chopped
  • 1/2 cup confectioners' sugar, plus more for dusting
  • 1 1/2 teaspoons ground cinnamon, plus more for garnish
  • 1/4 cup fresh lemon juice
  • 8 large eggs
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup finely chopped preserved lemons
  • About 1 cup Clarified Butter
  • 1 (12-ounce) package frozen phyllo, thawed in refrigerator


  1. Place chicken in a large bowl along with garlic, salt, pepper, ginger, saffron, turmeric, and cinnamon sticks; set aside.

  2. Heat a large dutch oven over medium-high heat. Melt 2 tablespoons butter and saute onion. Add chicken mixture and enough water to cover chicken. Bring to a boil. Reduce heat, cover, and simmer for 1 1/4 hours.

  3. Heat olive oil in a heavy-bottomed saute pan. Add almonds and cook, stirring until browned. Remove from heat and let cool. Add confectioners' sugar and ground cinnamon; stir to combine. Set aside.

  4. Remove chicken and all bones from stock. Add lemon juice. Beat eggs and whisk into stock. Cook until thick and dry. Fold in parsley and cilantro; set aside.

  5. Remove and discard bones and skin from chicken, reserving meat. Shred with your fingers into small pieces (not larger than 1 inch, and preferably in shreds rather than chunks). Transfer to a medium bowl; stir in preserved lemons and set aside.

  6. Preheat oven to 350 degrees.

  7. Brush a 10-by-2-inch round cake pan with clarified butter. Working with 1 sheet of phyllo at a time, place in cake pan, leaving edges to overhang pan. Brush with clarified butter before adding the next sheet in an overlapping circular pattern. Repeat process using 6 to 8 sheets of phyllo and clarified butter to cover bottom of pan.

  8. Top evenly with half of shredded chicken mixture. Cover chicken with half of almond mixture. Top this with half of egg mixture, then repeat layering process with remaining ingredients. Then take overhanging phyllo and fold toward center of pan.

  9. With another 6 to 8 sheets of phyllo and clarified butter, repeat overlapping circular pattern. Using scissors, trim a little excess phyllo. Tuck overhanging edges under the pie. Brush phyllo with clarified butter. Chill at least 30 minutes.

  10. Using a sharp knife, score phyllo in a diamond pattern. Bake until golden brown, about 45 minutes. If pie is not golden brown, increase oven temperature to 375 degrees and bake an additional 5 to 10 minutes.

  11. Remove from oven and dust with confectioners' sugar and, using your fingers, sprinkle with ground cinnamon in a decorative pattern. Slice and serve.

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