Carve the roast chicken into large pieces. Peel and dice the onions, rinse and chop the parsley, peel the almond kernels and fry them in a frying pan in a little oil.
2. line the bottom of a cake springform pan (about 28 cm ø) with greased parchment paper and spread two layers of puff pastry. Melt the butter in a saucepan and preheat the oven to 250 degrees.
Heat the oil in a saucepan and fry the chicken pieces with saffron, salt, pepper threads and powder and ginger powder. Cover lightly with water and gently roll until the meat separates from the bones.
4. in a second saucepan, sauté onions, parsley and a dash of rose water, a little sugar and a pinch of salt in oil.
Remove the chicken pieces from the other saucepan, crack the eggs and add to the chicken saucepan. Bring the egg mixture briefly to a boil, remove from the heat and cool, pass through a sieve and strain (the liquid is not needed).
5. mince the chicken meat, finely grind the almond kernels together with the gum spice and mix with the sugar-cinnamon mixture and 2 tbsp. rose water. Then brush the bottom of the tart springform pan lined with puff pastry with a tiny bit of melted butter. Then evenly distribute the boned chicken meat on top, brush with butter again and cover with a layer of pastry and
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