In the cooking pot put the grated onions, the parsley, the chicken, salt and pepper and saffron. Do not add water. Cook for 1 hr.
Take out the chicken. Continue to cook the sauce until all liquid evaporate. Break the eggs mix into omelette. And add to the sauce bit by bit stirring constantly.
Mix the almonds and the sugar. Add to the sauce. Break the chicken into small pieces and re add over the sauce.
Montage: use a 19 cm tray. Or try individual portions. Spring rolls. Or traditional round
- 800.0g Chicken
- 1.0kg Onions grated
- 3.0bnch Parsley
- 100.0g Sugar
- 200.0g Almond finely crushed
- 6.0 Eggs
- 0.0tsp Safran
- 1.0Tbsp Cinnamon + some for decoration
- Icing sugar for decoration
- 10.0 Thin pastry sheets.