Season the chicken a day ahead so it has time to absorb the flavors.

　　

Ingredients

serves 6 to 8

　　1 whole roaster chicken (about 4 pounds), cut into 8 pieces

　　Coarse salt

　　1 medium onion, finely chopped

　　3 garlic cloves, 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 fresh 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

　　

Step 1

Put the chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse the chicken with cold water; pat dry. Mix the chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.

　　

Step 2

Transfer the chicken mixture to a medium heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer the chicken to a plate; let cool. Reserve the poaching liquid. Remove the meat from the bones and shred; discard the skin and bones. Set the chicken aside.

　　

Step 3

Bring the reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium-high. Slowly add the eggs; whisk constantly until the mixture is almost set, 4 to 6 minutes. Stir in the remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.

　　

Step 4

Stir together the almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.

　　

Step 5

Preheat the oven to 375°F. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together the remaining melted butter and the orange-flower water in a small bowl. Assemble the b’steeya: Brush a sheet of phyllo with butter mixture. Put it in the pan, leaving a 4-inch overhang. Repeat, buttering and adding 7 more sheets of phyllo, overlapping the layers and fanning out around the pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)

　　

Step 6

Arrange the chicken mixture evenly over the dough. Pour in the egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle evenly with almond mixture. Fold up the edges of the phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck the edges inside the pan. Slightly crinkle 2 unbuttered layers phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.