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servings:

B'Steeya is served throughout much of North Africa on special occasions; it's layered with buttery phyllo dough and finished with a dusting of sugar and cinnamon. We used ginger, saffron-spiced chicken, and sugared almonds in the filling for our version.

• 1 whole roaster chicken, about 4 pounds, cut into 8 pieces
• Coarse salt
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/8 teaspoon crumbled saffron
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon, plus more for sprinkling
• 1 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
• 6 large eggs, lightly beaten
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground pepper
• 1 3/4 cups blanched whole almonds, toasted and coarsely chopped
• 3 tablespoons confectioners' sugar, plus more for sprinkling
• 1/4 cup orange-flower water
• 1 package (17 ounces) store-bought phyllo dough

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