| How To Cook: |
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1. Combine broth, water, cinnamon stick, ginger; turmeric, onion, parsley and garlic in a large heavy pan.
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2. Add chicken; bring to boil. Reduce heat, cover and simmer 10 minutes, or until done.
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3. Meanwhile, combine almonds, 2 tablespoons confectioner's sugar and ¼ teaspoon ground cinnamon; set aside.
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4. Remove chicken from broth; reduce broth to 1½ cups. Add lemon juice; remove cinnamon stick.
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5. Gradually pour eggs into simmering broth, stirring gently until eggs are set; chill.
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6. Arrange 4 phyllo leaves in a buttered 12-inch round baking pan; brush each leaf with melted butter.
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7. Top with 4 more phyllo leaves, allowing half of each leaf to extend beyond edge of pan; brush with butter.
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8. Arrange chicken over phyllo leaves; spoon egg mixture over chicken and sprinkle with almond mixture. Cover with 4 more phyllo leaves; brush each with butter.
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9. Fold extended leaves over top; brush ends with butter. Arrange remaining 4 leaves over top; brush each with butter.
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10. Tuck in ends; brush with butter. Bake in preheated 425°F oven 10 minutes.
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11. Invert on large buttered baking sheet; bake 15 minutes longer, or until done.
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12. Invert on serving platter; dust with additional confectioner's sugar and cinnamon. Serve immediately.
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