Preparation:

Place chicken thighs in a medium saucepan and cover with water. Bring to a boil on medium high heat, and reduce heat to medium low. Skim off scum from the top of the pot, and simmer, uncovered for 30 minutes, or until chicken is cooked through. Drain and reserve broth for later use. Preheat the oven to 375F degrees. When chicken is cool enough to handle, remove meat from bones and shred it into bite-size pieces. Oil a 9x13-inch baking pan with 1 tablespoon olive oil. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Sautee the onions until tender and translucent. Stir in the garlic and cook, uncovered for 1 minute. Add spinach to the skillet, cook 1 minute, uncovered. Add chicken meat to the skillet and stir. Cook another minute. Season with salt, pepper, allspice, coriander, and cinnamon. Lower the heat to low and cook for 1 minute. Stir in parsley and cilantro. Carefully pour the egg mixture into the skillet, stirring vigorously, so that the eggs do not curdle. Cook for 2 minutes, stirring and remove from the heat. Pour the chicken stock into a large shallow pan or bowl. Dip matzo into the broth so that it is saturated and softened, yet still in tact. Continue until the entire bottom of the baking pan completely lined with matzo (You may need to break some pieces up to make them fit). Spread ½ of the chicken/spinach mixture over the bottom layer of the matzo evenly. Pour ¼ cup of chicken stock over the chicken/spinach mixture. Layer another layer of wet matzo over the top of the chicken/spinach mixture. Pour remaining broth over the matzos. Carefully brush the remaining 3 tablespoons of olive oil over the top of the casserole. Bake for 30 minutes, or until golden. Serve hot.