Ingredients

• 1 tablespoon olive oil
  
• 14 ounces ground chicken (I use breast and thigh meat)
  
• ¹/₂ cup onion, diced
  
• 2 garlic cloves, minced
  
• 1 teaspoon salt, divided
  
• 2 teaspoons ras el hanout *
  
• 1 cup apricot nectar
  
• ¹/₂ teaspoon lemon juice
  
• 1 ¹/₂ stick butter, melted
  
• 10 phyllo sheets
  
• 1 cup sliced almonds, toasted
  
• 2 teaspoons cinnamon
  
• 1 tablespoon powdered sugar
  
• 6 eggs
  
• 1 cup cream
  
• ¹/₂ cup milk
  
• parsley for garnish