Pastella (Spanish) or B'stilla (Moroccan)

2 pounds chicken meat (breast and thighs)1 cup onions, chopped coarsely2 teaspoons ground cinnamon2 teaspoons fresh ginger, grated2 teaspoons cumin seeds, toasted, then ground1 teaspoon saffron threads2 1/2 cups mixed dried fruit (raisins, currants, cherries)1 1/2 cups sliced almonds, toasted and chopped 1/3 cup sugar1 tablespoon cinnamon2 tablespoons lemon juice6 eggs, beaten until frothy10 sheets frozen phyllo dough, thawed according to package directions 1/2 cup (1 stick) pareve margarine, meltedPowdered sugar and cinnamon for garnishTo poach chicken: In a large stockpot, place chicken with enough water to barely cover. Remove chicken. Add onions, cinnamon, ginger, cumin and saffron. Bring liquid to a simmer. Place chicken back in pot; continue to simmer gently for about 45 minutes until it is tender.While chicken is poaching, mix toasted almonds with sugar and cinnamon in a small bowl; set aside.Remove chicken with slotted spoon and cool. Reserve poaching liquid. When chicken is cool, remove meat from the bone. Combine with dried fruits and reserve.Over medium-high heat, reduce poaching liquid to quarter of the volume. Add lemon juice and beaten eggs to the reduction. Cook until liquid evaporates and eggs look scrambled and are no longer wet. Remove from heat.To assemble and serve: Heat oven to 425 degrees. Brush a 9-by-13-inch baking pan with margarine. Cover stack of phyllo dough with plastic wrap and dampened paper towel. Working very quickly, place 1 sheet of phyllo in pan; brush with oil. Repeat with 5 sheets, brushing each with margarine, placing each sheet on top of the previous one in a star pattern to form a round.Spread the egg mixture evenly over the sheets. Spread the chicken mixture on top. Sprinkle the almond mixture over all.Place 5 more sheets of greased phyllo over almond mixture in the same pattern. Bring edges of bottom sheets over the top and fold into circle, hexagon or free form shape. Bake 20-30 minutes, until phyllo is brown and crispy. Let b'stilla sit for about 10 minutes; make holes in the top to release steam and cool. Remove from baking dish and sprinkle with powdered sugar and cinnamon.Serves four.Nutrition values per serving: calories, g fat ( g saturated), g carbohydrates, g fiber, g protein, mg cholesterol, mg sodium.Adapted from recipes by chef Ariel Kars and owner Patric Felsenstein, Naomi Grill,Madrid, Spain and chef owner Greg Salisbury, Rx, Philadelphia