First, you marinate chicken thighs and onion with garlic, ginger, coriander, cinnamon, and saffron. The most time-consuming part of that was skinning the thighs. Then you just let the whole pot sit at room temp for an hour.
Add broth and boil it for an hour. No trouble there.
Once the chicken is falling off the bones, you shred it and make a sauce with the cooked-down broth by adding eggs and honey and whisking until it is thick. Mix the chicken and onions back into the sauce, and it's ready to go in the filo crust.
Ah, the filo crust. What a pain. I'm used to working with filo because I've made streudel with my mom since I was little, so I don't allow the inevitable tears and imperfection bother me. Still, I always feel like I'm holding my breath for the entire time that I'm handling the sheets. In a cake pan, you layer buttered sheets of filo to make a crust, add a layer of toasted almond, pour the chicken glop in, layer more almonds, and add a top filo crust. Sprinkle with cinnamon sugar. Then you bake it for 40 minutes. So, even if you don't factor in the time it will take you to actually handle and prep the ingredients, this recipe takes a minimum of two hours, forty minutes.
|Looking at it, you'd never guess that this took all day to make.|
Conclusion: Liked it, though I'll probably never make it again, just because it's too much work not to result in mind-blowing deliciousness.