The Sweet and Savory Magic of This Easy Weeknight Skillet Chicken Pie

Ingredients

• 1 cup (100g) sliced almonds
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 3 medium yellow onions (24 ounces; 680g), thinly sliced
• 1 cup (20g) loosely packed fresh cilantroleaves and tender stems, finely chopped
• 3 tablespoons (45ml) honey, plus more to taste
• 3 medium garlic cloves, minced or pressed
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Small pinch saffron (optional)
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons Diamond Crystal kosher salt, plus more if needed
• 1/4 teaspoon freshly ground black pepper
• 2 pounds (910g) boneless, skinless chicken thighs, cut into 1-inch pieces (see notes)
• 1/2 cup (120g) homemade chicken stock or store-bought low-sodium chicken broth or vegetable broth
• 6 eggs, beaten with a fork
• 4 tablespoons (56g) unsalted butter, melted
• 4 large sheets phyllo pastry (9 by 14 inches), thawed if frozen
• Confectioner’s sugar and cinnamon for dusting

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