Separate the legs from the chicken and halve the breast down the middle, including the bones. Brown all of the parts all over in a pan, remove.
Heat a little oil in the same pan, sauté the onions. Add the ginger and spices to the onions, and continue cooking. Return the chicken to the pan, pour in the stock, bring to the boil. Cover the pan with a lid.
Cook for approx. 40 mins. in the centre of an oven preheated to 190°C.
Take the pan out of the oven, remove the chicken (leave the onions in the pan), allow the meat to cool. Remove the meat from the bones, tear/chop into large pieces, set aside.
Place the almonds on a tray.
Toasting: 9-10 mins. in the centre of an oven preheated to 190°C.
Allow the almonds to cool, chop roughly, mix with icing sugar and cinnamon, set aside.
Onion and egg mixture
Add the butter, sugar and parsley to the onions in the pan. Bring to the boil on the hob, and reduce until almost all of the liquid has evaporated. Crack the eggs, pour into the pan, stirring constantly, until the mixture thickens. Leave to cool.
Place a sheet of pastry into a round baking tray (approx. 28 cm in diameter), brush the pastry with butter, place another sheet of pastry on top, brush, etc., until all of the sheets of pastry have been used (the sheets should protrude out over the tray by about 15 cm all round). At the very bottom, spread the chicken out over the pastry, then pour the onion and egg mixture over the top, and finally scatter over the almonds. Brush the overlapping pastry sheets with butter and fold over in the middle so that the pastilla is completely sealed. Brush with butter again.
Bake for approx. 18 mins. in the centre of an oven preheated to 190°C.
Remove the pastilla and tip out onto a plate so that the bottom is now on top.
Allow to cool, dust with icing sugar and cinnamon.