! Large Chicken cut into pieces king and fat removed
2 large sweet onions chopped
1 Tbsp of minced Ginger
2 Teaspoon Salt
11/2 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon Turmeric
1 teaspoon Saffron thread
2 - 3 sticks cinnamon
1/4 cup melted butter
1/4 cup olive oil + more for frying
Egg Stuffing: 8 large eggs Beaten and 1/4 cup chopped cilantro
Almond topping: 2 cups slivered almonds,
1/2 cup powdered sugar
2 Tbsp orange blossom water
1 Tbsp butter
Mix Chicken with the chopped onions , spices , butter and oil in a heavy bottom pot, cover and cook over medium to high heat stirring occasionally for about 1 hour or until the chicken is tender and falls off the bone. Do not add any water or let the chicken burn.
Transfer the chicken to a dish , and reduce the remaining liquid until most of the liquid has evaporated and all that remains is the onions.
Pick the chicken off the bone, add it 1/2 of the onion mixture , cover and set it aside.
the remaining half of the onions add cilantro ad simmer for 1 to 2 minutes, add the beaten eggs and cook as an scrambled egg dish. Add this to the chicken top with the almond mixture and Serve on round pieces of Pita Bread