Instructions: Preheat oven to 180 degrees C.
Place chicken onion parsley coriander turmeric saffron oil ginger and cinnamon in a roasting dish with water.

Bake for 1 1/2 hours.

Remove the chicken from pan and cool.

Shred flesh discard skin and bones.

Skim fat from liquid in roasting pan and transfer to medium sized pan.

Bring liquid to a simmer and add beaten eggs sugar cinnamon and pepper to taste.

Cook until thick.

Preheat oven to 190 degrees C.
Grease a 20 cm pie dish.

Place a sheet of filo in prepared dish.

Brush with melted butter.

Place a second sheet on top and brush with butter.

Repeat layering and lightly buttering with seven more sheets sprinkling some of the combined ground almonds cinnamon and icing sugar on the last sheet.

Spread egg mixture and chicken filling on top fold over pastry edges and brush again with butter. Butter and layer four more sheets cut into a round and cover pie.

Butter more sheets of filo and form into rose shapes.

Place on top of pie and brush with melted butter.

Bake for 30-45 minutes until golden brown.

Sprinkle with rest of combined almond mixture.

Hints. Ground spices keep their flavour longer if stored in freezer.

Serves 8 entree size

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