Directions:
- Make Filling:
- 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.
- Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
- When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl.
- 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.
- 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.
- 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. Stir scrambled egg into filling.
- ~~~~
- Make Rolls:
- Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
- 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.
- 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.
- Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you.
- Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling).
- Make another roll with remaining half stack. 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, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
- Transfer rolls to a rack to cool slightly.
- ~~~~
- **ROLL NOTES:
- ~Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
- ~ 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 (do not thaw) in a preheated 350°F oven about 20 minutes.
- ~~~~
- Make the Spiced Tomato Sauce:
- Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes.
- Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
- Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.
- **SAUCE NOTE: Sauce can be made 3 days ahead and cooled completely, then chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.58 Kcal (656 kJ) | ||
| Calories from fat | 139.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 45.46mg | 15% | |
| Sodium | 18.19mg | 1% | |
| Potassium | 83.26mg | 2% | |
| Total Carbs | 2.24g | 1% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 268.4 Kcal (1124 kJ) | ||
| Calories from fat | 238.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.49g | 24% | |
|---|---|---|---|
| Cholesterol | 77.92mg | 15% | |
| Sodium | 31.17mg | 1% | |
| Potassium | 142.73mg | 2% | |
| Total Carbs | 3.84g | 1% | |
| Sugars | 2.31g | 5% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 4.88g | 6% | |
| Vitamin C | 4.7mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 22.9mg | 1% | |
* 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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