Chicken bastilla

The Stuffing:
2 tablespoons vegetable oil
1 medium onion, chopped
2 chickens, cut to serving pieces, skinned
1/2 bunch parsley, chopped
1/4 bunch cilantro, chopped
1 teaspoon Ras El Hanout
1 cup water
3 eggs, beaten
salt and pepper to taste
1/4 cup powdered sugar
1/2 cup slivered almonds, coarsely ground
1/3 cup powdered sugar
1 tablespoon cinnamon, ground
12 sheets Fillo Dough
2 sticks butter, melted

1. In a 5 quart pot, heat the vegetable oil. Fry the onions and chicken until the onions are limp.
2. To the onion and chicken mixture, add the parsley, cilantro, Ras El Hanout and water. Bring to a boil on high heat then let simmer on medium heat until the chicken is tender, about 25-30 minutes.
3. Remove the chicken from the pot and let cool to the touch. Let the sauce simmer. To the simmering sauce, add the eggs, salt and pepper and 1/4 cup powdered sugar. Meanwhile, de-bone the chicken, shred and add to the simmering stew. Bring back to a boil then remove from heat and set aside.
4. Combine the almonds, 1/3 cup sugar and cinnamon. Set aside.
5. Using a 12 inch diameter plate, tray or a pizza pan as a template, cut the stacked Fillo Dough sheets in a 12 inch circle.
6. Using the melted butter, butter a 12 inch or larger pan, oven-proof plate or a pizza pan. Butter and stack three of the Fillo Dough sheets on the pan.
7. Sprinkle half of the almond mixture evenly over the Fillo Dough sheets.
8. Spread three more buttered sheets on top and cover evenly with the chicken mixture. Leave about 1 inch of the outer edge uncovered. Fold the edge over the chicken mixture.
9. Cover the chicken mixture with three buttered Fillo Dough sheets. Spread the remaining almond mixture over the top layer.
10. Cover the entire assembly with the remaining Fillo Dough sheets after buttering them. Tuck the edge under the assembly.
11. Bake in a 400 degree oven for about 25 minutes, or until the Fillo Dough is golden in color. Sprinkle with powdered sugar and cinnamon.