1 In a pot over medium heat, brown the chicken with the oil, salt, chopped onions, pepper, cinnamon, saffron coloring and saffron pistils. Stir constantly until the chicken is fully seared. Add a liter of water and bring to a boil for 30 minutes. Five minutes before the end of cooking, add the parsley. Remove the bone from the chicken and crumble the flesh.
2 Keep the pot on low heat to reduce the sauce and add the eggs one by one, stirring to homogenize the mixture. Remove from the heat until the water has completely evaporated.
3 Poach and mince the almonds then dry with absorbent paper and brown in a deep frying pan. When they are cool, chop them with the sugar, passing them briefly in a blender. Add the orange blossom water and mix everything to permeate the almond scent.
Brush a baking sheet with melted butter (using a brush) and spread five sheets of pastilla. They must extend beyond the edge of the plate. Brush them also with melted butter then spread a sheet in the middle of the baking sheet to contain the stuffing.
Line the inside of the baking sheet with the egg and onion mixture and spread the chicken crumbs as a second layer. Drizzle with melted butter then spread the almond mixture as a third layer.
Fold the leaves over the stuffing and brush with melted butter. Place another sheet coated with egg yolk on the pastilla to weld the entire face and hide the folds. Coat one last time with melted butter and put in the oven, preheated to 180 °, for 30 minutes. The pastilla should take on a golden color.