PREPARE FILLING:

1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on each side (will not be cooked through). Remove chicken from pan-- set aside.
2. Add onion to the same skillet and cook until translucent and starting to brown-- about 5-7 minutes. Add spices and cook for about a minute more, stirring constantly.
3. Slowly add chicken stock, scraping up any browned bits on the bottom of the pan, and return chicken to pan. Bring to a boil, then lower heat and simmer, covered, for about 25-30 minutes, until chicken is very tender.
4. Once chicken is tender, remove it from pan, let cool slightly and then chop/shred it. With the onion and spice mixture still simmering, slowly add the beaten eggs and sugar, stirring until it resembles loose scrambled eggs. Add the shredded chicken back to the pan along with the chopped parsley and juice of ½ orange. Stir to combine.

ASSEMBLE PIE:

1. Preheat oven to 375. In a small bowl, mix the ground pistachios with cinnamon, sugar, and orange zest. Set aside.
2. Grease a pie pan with butter on the bottom and sides. Gently place the first layer of phyllo dough on the bottom of the pan allowing the excess to hang over the edges of the pan and brush liberally with melted butter. Repeat with another 2 layers of phyllo, coating each layer with butter, for a total of 3 layers.
3. Top evenly with about half of the pistachio mixture. Then layer 3 more sheets of phyllo on top, again brushing each layer with melted butter.
4. Pour the chicken filling on top and spread evenly. Layer 3 more sheets of phyllo dough on top, brushing each layer with butter, and top with the remainder of the nut mixture. Top with 3 more layers of buttered phyllo dough.
5. Bake at 375 degrees for about 25-30 minutes, until golden brown. Slice and serve warm, dusting with extra powdered sugar and cinnamon.