simmer gently, covered, until the chicken is cooked, 45 minutes.
03remove the chicken from the sauce and let it cool.
04remove all the bones and tear the chicken into 1 inch pieces.
05bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
06add the chicken, cilantro, parsley, salt and pepper and mix well.
07Preheat oven to 375°F.
08Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
09Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
10set aside and reserve the rest of the cinnamon sugar for a garnish.
11Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
12place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
13brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
14spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
15Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
16then continue adding 7 more sheets of phyllo to the pie as your did before.
17tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
18place in 375F oven and bake until golden brown and flaky, about 20 minutes.
19sprinkle the garnishing cinnamon and sugar over top.