1    Whole chicken deboned and
-cut into pieces
Salt, pepper
1    Dozen sprigs of parsley
Ginger
6    Eggs
2 c  Blanched almonds browned on
-the stove
1 lb Philo pastry dough
1 c  Sugar
Cinammon
1    Beaten egg

In a large pot,put chicken cut into quarters with salt, pepper and
ginger along with enough water to cover. Cook on heat heat until chicken is
soft and falling from the bones. Remove from liquid, skin and debone the
chicken, and cut meat into small pieces and set aside. In same large pot,
add the six eggs onee, beating as you go. When all are beaten in and
almost set, remove mixture and let cool, dividing into two parts and
discarding any liquid. Chop the browned almonds and divide into two. In a
9″x12″ baking dish, begin the assembly by placing four sheets of the philo
dough, brushing oil over each sheet before placing the next on top. Next,
place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place
two more philo sheets (with oil between), and place 1/2 the chicken.
Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets
(with oil between), and place 1/2 the almond mixture in, sprinkling with
sugar and cinammon on top. Cover this with 2 more philo sheets, and start
this assembly process again. 2 sheets philo almonds 2 sheets philo chicken
2 sheets philo eggs 2 sheets philo DIAGRAM FOR almonds 2 sheets philo
ASSEMBLY
chicken 2 sheets philo eggs 4 sheets philo to start

Brush the top of the last sheets of philo with beaten egg. Bake at
350degrees until golden, 25-35 minutes.