Over medium heat, saute onion in olive oil until fragrant, tun off the heat and add the minced garlic stir for 30 seconds while heat is turned off.
In a bowl, combine ground chicken, spices, onion and garlic and mix well.
In your food processor mix the cream cheese with part of the ground chicken mixture, then add to the whole patch of ground chicken and combine well.
Add the flour and mix well. Using parchment paper, spread the ground meat mixture, add olive oil in the middle then roll to form a log, wrap in another piece of foil, twisting ends to secure.
In a deep pot over high heat, add water - enough to cover the log- along with cardamom pods and bay leaved, then bring to a boil.
When water boils, add the chicken roll and reduce heat to medium. Let it cook until done, will take about 45 minutes.
Take the log out of water, let it cool and unwrap.
When the log is cooled completely, slice and serve.
Store leftovers in a container in the fridge, you can serve cold or re-heat and serve.
Great for sandwiches and side dished.