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1
Heat a medium skillet over medium-low heat. Coat pan with cooking spray. Add onion, ginger, and garlic; cook 8 minutes, stirring occasionally. Stir in salt, turmeric, and pepper; cook 30 seconds, stirring constantly. Add 1 1/2 cups water, scraping pan to loosen browned bits. Add chicken and cinnamon stick. Bring to a boil; cover, reduce heat, and simmer 25 minutes, turning chicken occasionally. Remove chicken from pan.
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2
Increase heat to medium-high; cook 15 minutes or until mixture is reduced to 3/4 cup. Reduce heat to medium-low. Add egg to pan, stirring with a whisk. Cook 1 minute, stirring constantly (mixture will be curdled). Remove from heat. Stir in parsley. Finely chop chicken; stir into egg mixture.
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3
Combine almonds and 1 tablespoon sugar.
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4
Preheat oven to 400u00b0.
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5
Place 1 phyllo sheet on a work surface (cover remaining phyllo to keep from drying); coat phyllo with cooking spray. Arrange another phyllo sheet over coated phyllo sheet; coat with cooking spray. Repeat once more for a total of 3 phyllo sheets. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips. Spoon about 1 tablespoon chicken mixture onto 1 end of each strip; sprinkle with about 1 teaspoon almond mixture. Fold 1 corner of phyllo dough over mixture to form a triangle; keep folding back and forth into a triangle to end of strip. Place triangle, seam side down, on a baking sheet lined with parchment paper; cover to prevent drying. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and almond mixture. Lightly coat triangles with cooking spray. Bake at 400u00b0 for 20 minutes or until lightly browned. Combine remaining 1 tablespoon sugar and cinnamon; dust over pastries. Serve warm.
