Finely mince the onions and parsley. Heat the butter and oil in a heavy-based pan and add the onions, parsley, chicken, spices and half the salt and pepper. When the chicken is cooked, remove the skin and bones and reserve the meat.
Beat the eggs with the remaining salt and pepper and pour into the cooking juices in the pan. Stir rapidly with a wooden spatula and cook until they set. Transfer to a plate and leave to cool. Stir in the lemon juice.
Prepare the pastilla as shown on