Directions:
- 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.
- Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
- Transfer chicken with tongs to a bowl, reserving liquid.
- When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
- 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.
- 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.
- Stir in the shredded chicken along with the chopped toasted almonds.
- 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.
- Stir the scrambled egg into the filling.
- Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
- Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
- Brush the 1 sheet GENEROUSLY with melted butter.
- 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.
- Cut the phyllo sheets in half, then arrange one half in front of you to work with.
- Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
- Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
- Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
- Make another roll with remaining half of phyllo sheets.
- Make 6 more rolls in same manner, transferring to cutting board.
- Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere.
- Cut each roll crosswise into 4 pieces and arrange pieces 1-inch apart on 2 baking sheets.
- Bake for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
- Transfer rolls to a rack to cool slightly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.34 Kcal (1618 kJ) | ||
| Calories from fat | 347.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.63g | 59% | |
|---|---|---|---|
| Cholesterol | 121.06mg | 40% | |
| Sodium | 343.04mg | 14% | |
| Potassium | 144.44mg | 3% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 8.08g | 16% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 318.68 Kcal (1334 kJ) | ||
| Calories from fat | 286.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.86g | 59% | |
|---|---|---|---|
| Cholesterol | 99.86mg | 40% | |
| Sodium | 282.96mg | 14% | |
| Potassium | 119.15mg | 3% | |
| Total Carbs | 2.1g | 1% | |
| Sugars | 0.42g | 2% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 6.66g | 16% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 25mg | 3% | |
* 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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