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Heat the oil in a heavy duty stock pot at medium-high heat
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Add the diced onions and saute for 10 minutes, or until the onions turn golden brown in color
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Add the chopped parsley in the pot and stir for 1 minute
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Add your spices (ginger, cinnamon, saffron, salt and black pepper) and stir for 2 minutes to bring out flavor of the spices
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Add the chicken to the pot and stir in the spiced onion mixture then cover the pot and let the chicken cook for 10 minutes
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Remove the cover after 10 minutes, add 2 cups of water to the pot and cover again and let the chicken cook for another 20 to 30 minutes
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After the chicken has finished cooking, remove the boned in chicken from the pot and set aside in a bowl to cool
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Crack the 6 eggs and stir them into the onion water mixture until they cook
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Continue to stir every couple minutes until the water evaporates from the egg mixture
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Season the egg mixture with salt if needed and remove from the heat
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Once the chicken has cooled, remove the meat from the bone and shred the chicken