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1
Cook onion in oil with salt, cumin, ginger, turmeric, pepper and coriander in large heavy saucepan over moderate heat, stirring until onion has softened, about 5 minutes.
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2
Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
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3
Transfer chicken to a bowl, reserving cooking liquid.
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4
Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
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5
Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
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6
Return liquid to saucepan and simmer over medium heat uncovered until liquid has reduced to about 1/4 cup (approximately 8 minutes) (Liquid will look like a glaze in the bottom of the pan).
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7
Stir in shredded chicken and almonds.
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8
Reserve 2 Tbsp of beaten egg for egg wash.
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9
Lightly season remainder of egg with salt and pepper, then cook over medium heat with 1/2 Tbsp butter until just set, but still slightly soft.
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10
Stir egg into chicken filling.
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11
Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
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12
Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
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13
Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
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14
Top with a second phyllo sheet and generously brush with butter.
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15
Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
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16
Spread 1/4 cup of chicken mixture in a narrow strip along edge closest to you and roll up filling tightly in phyllo, leaving ends open.
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17
Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
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18
Make 6 more rolls in same manner.
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19
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
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20
Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
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21
Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
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22
Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
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23
OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
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24
Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.
