-
1
Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
-
2
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
-
3
Transfer chicken with tongs to a bowl, reserving liquid.
-
4
When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
-
5
Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
-
6
Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
-
7
Stir in the shredded chicken along with the chopped toasted almonds.
-
8
Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
-
9
Stir the scrambled egg into the filling.
-
10
Put oven racks in upper and lower thirds of oven and preheat oven to 450u00b0F.
-
11
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
-
12
Brush the 1 sheet GENEROUSLY with melted butter.
-
13
Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
-
14
Cut the phyllo sheets in half, then arrange one half in front of you to work with.
-
15
Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
-
16
Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
-
17
Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
-
18
Make another roll with remaining half of phyllo sheets.
-
19
Make 6 more rolls in same manner, transferring to cutting board.
-
20
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
-
21
Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
-
22
Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
-
23
Transfer rolls to a rack to cool slightly.
