Lahlou baked a cardamom frangipani and cut it into pieces as a base for roasted chicken. (Well, I used chicken; he used squab. Use whatever bird you fancy.) Then he topped the frangipani and poultry with kale and leaf-thin sugar-and-cardamom-sprinkled phyllo rectangles — made by baking them between baking sheets — like a savory mille-feuille.