Moroccan chicken pie

Ingredients:

16 sheets filo pastry
1 kg, 32 oz, medium sized chicken, cut into 8 pieces
4 hard boiled eggs, halved
1/4 cup oil
1 kg, 32 oz, onion, sliced into rings
1/4 teaspoon ground ginger
1/2 teaspoon salt
3 cinnamon sticks
1 cup finely chopped fresh parsley
1/4 cup icing sugar
1 tablespoon ground cinnamon, for garnishing
2 tablespoons butter

Preparation:

Fry the chicken in oil with onion, cinnamon, salt and ginger.
Add boiling water to cover ingredients.
Cook over medium heat for 45 minutes till chicken is tender.
Remove bones from it.
Put chicken meat aside.
Add parsley to stock.
Simmer over low heat till it thickens.
Brush a baking dish with butter and place 8 sheets of filo pastry in the dish.
Brush filo with butter.
Spread chicken, onion, parsley sauce and the halved eggs over filo in dish.
Place the other 8 sheets on top.
Brush with butter.
Bake on middle shelf in a moderate heat oven till golden brown.
Garnish with icing sugar and cinnamon.
Serve hot.