Place the chicken breast in a large sauce pan and pour in just enough broth to cover them. Add the onion, garlic, ginger, turmeric, cilantro, parsley, cinnamon stick, salt and pepper.

Bring to a boil and cook for about 30 minutes.

In the meanwhile toast the almonds with a few drops of vegetable oil, then mix in a food processor with sugar and one tablespoon of ground cinnamon and set aside.

Remove the chicken from the stock and set aside to cool. Reduce the stock to thick sauce.

Remove the cinnamon stick. Beat the eggs in a separate bowl, then cook in a frying pan with 1/3 of a cup from the thickened broth. They should reach an scrampled egg consistency but not to be wet. Set aside.

Once the chicken has cooled, shred it. Add the shredded chicken to the egg mixture.

Thaw the phyllo dough carefully in a large oven-proof pan, lay 6 sheets of phyllo dough, brushing each layer with melted butter, the sheets should drape over the sides of the pan.

Place half of the almonds mixture down in the middle of the pan, shape into a circle with your hands. Lay the shredded chicken egg mixture down.

Top with the remaining almond mixture, fold another 2 sheets of phyllo dough and place it on top (or you can add some roses made from phyllo dough on top like on the picture).

Brush the top of the B'stilla with melted butter.

Bake in a previously preheated oven at 200°C for around 20 minutes or until the phyllo is brown and crispy.