This is one of my family's favorites. It is so yummy, but it takes so long to make. My entire classroom is under the weather, so I had some time to be in the kitchen. EDIT: Ok, folks, here is how I make it. It might not be the proper "French" way, but I like it. I got the recipe from one of my favorite cookbooks Around My French Table. I did change a few things to make it easier. 6-7 boneless skinless chicken breasts cut into large pieces 1 teaspoon cinnamon, ground cloves and ground coriander I white onion 2-3 garlic cloves chopped. Put all of these items in a Dutch oven and let sit for an hour at room temperature. Add chicken broth. I use 3 cups. Let simmer until the chicken is falling apart and yummy. Pour everything into a colander that is over a bowl so you catch all the chicken broth. Put broth back into the Dutch oven. Beat three eggs, and three teaspoons of honey together. Whisk into simmering chicken broth. When it thickens up a little, add all the onions and chicken. I get out a potato masher and shred the chicken. You can do it anyway you want.. but get the chicken shredded and the yummy sauce all mixed together. Add fresh chopped cilantro and parsley. I have made it with out the cilantro and parsley and it is still yummy. Ok. Now it is time to build. I use a large pie plate. Place two to three sheets of phyllo dough in the pie plate. Crisscross them so you can't see the pie plate. Part of the dough will hang over the plate... this is good. Brush the dough with melted butter (but not the dough hanging over outside the pie plate.) Add some of the chicken and then another layer of the phyllo dough and butter. Next add sliced almonds and then phyllo dough again.. and butter again. Keep doing this until you are out of chicken. I usually get three layers of chicken. Next you fold over all the dough pieces so that it is covering the top of the dish closing everything in. Brush on butter. Sprinkle the top with cinnamon and sliced almonds. Bake at 375 for 35-40 minutes. When the phyllo dough is golden brown, it is done. Do you see why I don't make this weekly?

Recipe from Cooking Light Nov 2009. It was delicious. Ingredients * 1 tablespoon olive oil * 2 cups chopped onion * 2 teaspoons ground cumin * 1 teaspoon paprika * 1 teaspoon ground turmeric * 1/4 teaspoon salt * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground ginger * 2 garlic cloves, minced * 1 pound skinless, boneless chicken breast, cut into bite-sized pieces * 2 cups fat-free, less-sodium chicken broth * 8 ounces peeled cubed butternut squash * 1/3 cup halved pitted picholine olives (about 3 ounces) * 8 pitted dried plums, chopped * Fresh flat-leaf parsley leaves (optional) Preparation 1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.