1. Cook the chicken (layer 1)
   
   • In a wide pot: heat 4 Tbsp olive oil with ~1 tsp smen (or butter) until melted.
   • Add 4 crushed garlic cloves; sauté to light golden.
   • Bloom a good pinch of saffron in hot water. Lay in chicken pieces, then season with:

     ¾ Tbsp salt, ¾ Tbsp ground ginger, 1 Tbsp turmeric, ½ tsp black pepper, optional 1 tsp ras el hanout, a few small cinnamon sticks, and ½ preserved lemon (rind finely chopped).

   • Sear, flip, add the saffron water. Cover and cook over low heat, basting occasionally, until the chicken is cooked through, 35–40 min.
   • Remove chicken; cool, debone, and flake into bite-size pieces. Reserve the sauce in the pot for the onion layer.
2. Caramelized onion “l’da” (layer 2)
   
   • Into the reserved chicken sauce add 1 kg roughly chopped, well-drained onions, 25 g chopped coriander, 1 tsp ground cinnamon, and 4 Tbsp honey.
   • Cook low heat, uncovered, stirring occasionally, until thick and jammy (~60 min).
   • Stir in 6 egg yolks; cook ~10 min more to bind and evaporate moisture. Cool completely.
3. Almond crumble (layer 3)
   
   • Fry 250 g blanched almonds in neutral oil until light golden with a few darker spots. Drain and cool.
   • Pulse with 80 g sugar and a pinch of mastic/gum arabic (optional) to a coarse crumble. Add 3 Tbsp orange blossom water (optional) and pulse briefly.
4. Line the pan with filo (base)
   
   • Brush a 28 cm / 11″ cake pan with melted butter. Gently layer about 10 sheets filo, buttering between layers, letting excess overhang the sides.
   • Handle filo carefully—tears are fine; sufficient layering creates structure and flake.
5. Assemble the filling (bottom → top)
   
   • Almond crumble (spread evenly).
   • Onion l’da (compact firmly).
   • Flaked chicken (press to level). The tighter the pack, the cleaner the slice.
6. Close & top with filo
   
   • Fold over the overhanging base sheets; add ~10 more filo sheets on top, buttering each. Tuck edges in for a tight seal.
   • Brush the surface with butter.
7. Bake
   
   • Bake at 160 °C / 320 °F for 1½ hours (low heat—filling is cooked; we’re setting layers and crisping pastry).
8. Finish & serve
   
   • Warm honey; dust top with powdered sugar, drizzle honey around, and garnish with caramelized or toasted almonds.
   • Slice and serve warm. Expect a sweet-savory bite with crisp pastry and soft layers.

    Notes & Swaps

• Pastry: Warqa (Moroccan pastry) is traditional; standard filo works—use more sheets for structure and flake.
• Smen: Deepens flavor; sub butter + extra pinch of salt if needed.
• Preserved lemon: Use rind only. No jar juice needed.
• Texture control: Reduce onions until thick; wet l’da makes a soggy pie.
• Almonds: Frying boosts aroma; to bake, toast at 170 °C to pale gold.
• Make-ahead: Cook chicken, onions, and almonds a day ahead; assemble and bake day-of.
• Finish: Classic topping is sugar lattice + cinnamon; honey drizzle is optional but lush.