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Ingredients

• 1 small onion, finely chopped
• 1 tablespoon olive oil
• Scant teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground coriander
• 1 1/4 lb chicken thighs (with skin and bones)
• 3/4 cup low-sodium chicken broth
• 1/2 cup water
• 1 (3-inch) cinnamon stick
• 1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
• 2 large eggs, lightly beaten
• 1 stick (1/2 cup) unsalted butter, melted
• 8 (17- by 12-inch) phyllo sheets, thawed if frozen
• 1 teaspoon ground cinnamon
• 2 teaspoons brown mustard seeds
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• spiced Tomato Sauce:
• 1/3 cup finely chopped onion
• 1 garlic clove, finely chopped
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 3/4 teaspoon ground cumin
• 1/2 teaspoon hot paprika
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne
• Pinch of ground cloves
• 1 tablespoon olive oil
• 1 1/2 tablespoons cider vinegar
• 1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
• 2 tablespoons light brown sugar

Description

These Rolls Are Based Loosely On B'stilla — A Phyllo-crusted "pie" Of Shredded Chicken That's Been Simmered With Moroccan Spices And Then Mixed With Egg And Nuts. The Egg Lends The Filling An Almost Custardlike Richness. It's Not As Intimidat

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