Bisteeya

Heat a large heavy-bottomed pot or tagine over medium heat and add the chopped onion, minced garlic, and salt, stirring occasionally until the onion softens and becomes fragrant, about 5 minutes.

Add the chicken thighs to the pot along with the turmeric, ginger, and cinnamon sticks, stirring to coat the meat with the spices.

Pour the chicken broth over the chicken and bring to a simmer, then reduce heat to medium-low and cook uncovered for 45 minutes, until the chicken is very tender and begins to fall apart.

Remove the chicken thighs from the broth and set aside to cool slightly, then shred the meat into bite-sized pieces, discarding any bones or skin that may remain; discard the cinnamon sticks and strain the cooking liquid through a fine-mesh sieve.

Return the shredded chicken to the strained broth along with the fresh parsley and lemon juice, stirring to combine and season to taste.

In a separate bowl, beat the 6 eggs together with a fork until fully combined.

Slowly pour the beaten eggs into the hot chicken mixture while stirring constantly to create a soft, scrambled egg mixture throughout the broth; cook until the eggs are set, about 3-4 minutes.

Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 4-5 minutes; transfer to a small bowl and toss with the powdered sugar and ground cinnamon.

Preheat the oven to 350°F (175°C) and lightly brush a large baking sheet or shallow baking dish with oil or melted butter.

Lay out phyllo sheets on a clean work surface and brush each sheet lightly with melted butter or oil, layering them to form a large rectangle; spread half of the chicken and egg mixture over the phyllo, then sprinkle with half of the cinnamon-sugar almond mixture.

Add another layer of buttered phyllo sheets on top, then spread the remaining chicken and egg mixture, followed by the remaining almond mixture, and finish with a final layer of buttered phyllo sheets.

Place the assembled bisteeya on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, until the phyllo is golden brown and crispy on top.