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1
Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until 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 total.
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3
Transfer chicken with tongs to a bowl, reserving cooking liquid.
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4
When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl.
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5
Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick.
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6
Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
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7
Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft.
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8
Stir scrambled egg into filling.
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9
Put oven racks in upper and lower thirds of oven and preheat oven to 450F.
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10
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter.
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11
Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
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12
Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you.
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13
Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open.
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14
Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling).
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15
Make another roll with remaining half stack.
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16
Make 6 more rolls in same manner, transferring to cutting board.
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17
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
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18
Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets.
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19
Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
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20
Transfer rolls to a rack to cool slightly.
