Directions:
- 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.
- Add chicken, broth, water and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes.
- Transfer chicken to a bowl, reserving cooking liquid.
- Remove skin and bones from chicken, then shred chicken either by hand or by pulsing in food processor and place in a large bowl.
- Place cooking liquid in a 2 cup glass measure and let stand 1 minute and then skim off fat and discard cinnamon stick.
- 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).
- Stir in shredded chicken and almonds.
- Reserve 2 Tbsp of beaten egg for egg wash.
- 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.
- Stir egg into chicken filling.
- Put oven racks in upper and lower thirds of oven and preheat to 450 degrees.
- Place 1 phyllo sheet on work surface, keeping remainder of phyllo covered with plastic wrap and damp kitchen towels.
- Brush sheet generously with melted butter and then evenly sift 1/4 tsp cinnamon over buttered phyllo.
- Top with a second phyllo sheet and generously brush with butter.
- Halve buttered phyllo stack crosswise, then arrange one half with long side nearest you.
- 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.
- Transfer roll, seam down to a cutting board set inside a baking pan (this will help contain mustard seeds when sprinkling).
- Make 6 more rolls in same manner.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help them adhere.
- Cut each roll crosswise into 4 pieces and arrange 1 inch apart on baking sheets.
- Bake, switching position of sheets halfway through baking, until phyllo is golden brown, approximately 12 minutes then transfer rolls to rack to cool slightly.
- Note: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- OR Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap.
- Coat frozen rolls, then bake in preheated 350 over for about 20 minutes or so.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.92 Kcal (2022 kJ) | ||
| Calories from fat | 434.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.28g | 74% | |
|---|---|---|---|
| Cholesterol | 151.32mg | 50% | |
| Sodium | 150.23mg | 6% | |
| Potassium | 180.5mg | 4% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 10.09g | 20% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 320.19 Kcal (1341 kJ) | ||
| Calories from fat | 288.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.01g | 74% | |
|---|---|---|---|
| Cholesterol | 100.33mg | 50% | |
| Sodium | 99.61mg | 6% | |
| Potassium | 119.68mg | 4% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 0.42g | 3% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 6.69g | 20% | |
| Vitamin C | 1.6mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 25mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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