Phyllo Chicken Rolls

• 1 ¼ lbs chicken thighs, with skins and bones
• 8 17”x12” phyllo sheets, thawed if frozen 
• 1 tbsp olive oil
• ½ tsp salt
• ¾ tsp ground cumin
• ½ tsp ground ginger
• ½ tsp turmeric
• ½ tsp black pepper
• 1 tsp ground cinnamon
• ¼ teaspoon ground coriander (cilantro)
• ¾ cup low-sodium chicken broth
• ½ cup water
• ¼ cup sliced almonds, toasted, cooled, and coarsely chopped
• 2 large eggs, lightly beaten
• 1 stick (½ cup) unsalted butter, melted
• 1 onion, chopped

1. Sauté onion in a large saucepan with salt, cumin, ginger, turmeric, pepper, and coriander (cilantro), stirring occasionally until softened. 
2. Add chicken, broth, and water. Cover and simmer until meat is tender (about 45 minutes). Place chicken in a bowl, reserving cooking liquid.
3. Once cooled, shred chicken, removing skin and bones.
4. Simmer cooking liquid over moderately high heat, uncovered, until reduced to about ¼ cup. Then pour into shredded chicken along with sliced almonds.
5. Season egg with salt and pepper, and cook in ½ tbsp butter in a small skillet until set but still soft. Stir scrambled egg into chicken filling.
6. Preheat oven to 450°F (230°C).
7. Place 1 phyllo sheet on a clean, dry surface, and brush generously with melted butter, covering remaining phyllo with a damp kitchen towel. Evenly sift ¼ teaspoon cinnamon over buttered phyllo, then top with another phyllo sheet and brush with butter.
8. Halve buttered phyllo stack crosswise, then arrange 1 half with long-side nearest you. Spread ¼ cup chicken filling in a narrow strip along edge nearest you, then roll tightly, leaving ends open. Transfer roll, seam side down, to a cutting board. Make another roll with the remaining half stack, then make 6 more rolls in the same manner, transferring to a cutting board each time.
9. Cut each roll crosswise into 4 pieces and arrange on 2 baking sheets. Bake until phyllo is golden brown (about 12 minutes).