First chop onions, ginger and fry them in hot olive oil. Add cinnamon and a teaspoon of sugar. Season with salt and pepper.
Chop cooked chicken thighs and add to the mix.
Add some chicken stock and then simmer.
Add 2 beaten eggs into the pan to thicken the sauce.
Add sliced almonds and cook for more 3 minutes. Then, set aside to cool.
Now, build the pastille. Take phyllo sheets and brush each sheet. Lay 4 sheets into greased baking tin.
Spoon in half of the chicken filling. Add more buttered phyllo sheets and simply pile the rest of the delicious chicken. Cover with a couple of sheets of phyllo pastry and fold over all the drape sides, brush with more butter.
Bake in the hot oven for 10-15 minutes at 200C until the top is crispy and golden brown.
Turn the pie over and return to the oven for another 10 minutes. Finish with a touch of icing sugar and cinnamon. Cook this recipe with a photo!