Moroccan Spiced Chicken Briouats Recipe

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Warm & Familiar Moroccan Spiced Chicken Briouats Recipe

There’s something deeply comforting about these crisp-edged, golden Moroccan Spiced Chicken Briouats. I love how the warm spices wake up the senses the moment they hit the oven, and then that savory chicken filling melts softly beneath the light, flaky pastry. Sharing these around the table always feels like an invitation to slow down and savor the moment.

As you fold each briouat, you’ll notice the beautiful blend of cumin, cinnamon, and paprika creating a fragrant hug in every bite. This recipe is my go-to when I want something that’s both approachable and special—perfect for an afternoon snack, a casual dinner starter, or even to impress guests without the fuss.

Let’s dive in, and I’ll walk you through why each step matters so your Moroccan Spiced Chicken Briouats Recipe comes out perfect every time.

Ingredient Breakdown

• Cooked shredded chicken: The hearty, tender base—breast or thigh both work well; thigh adds extra juiciness.
• Onion & garlic: Build gentle sweetness and fragrant warmth by sautéing first.
• Ground cumin, paprika, ginger, cinnamon: The soul of the spice blend, offering earthiness, mild heat, and an unforgettable aroma.
• Fresh parsley & coriander: Brighten the filling with fresh herbal notes for balance.
• Phyllo sheets or brick pastry: For that crisp, flaky casing—handle gently and keep covered to avoid drying.
• Egg yolk: Acts as the glue sealing your briouats, plus adds a beautiful sheen.
• Melted butter or neutral oil: Brushed on to achieve that irresistibly golden finish without sogginess.
• Dried mint or parsley flakes: Adds an aromatic, colorful garnish just before serving.

Before You Start

Setting up your mise en place makes all the difference here. Have your chicken shredded, spices measured, and herbs chopped before you get going. Preheat your oven to 375°F (190°C) so it’s ready when your briouats are assembled. Also, keep your phyllo sheets covered with a clean towel to prevent drying out—this keeps them soft and workable, which is key for crisp, tender layers.

How to Make Moroccan Spiced Chicken Briouats Recipe

1. Prepare the filling: Heat olive oil over medium heat in a skillet. Gently sauté the finely chopped onion until translucent and sweet, about 3–4 minutes. Adding garlic next, cook just until fragrant—about a minute—to avoid bitterness but boost flavor depth.
2. Add spices and chicken: Sprinkle in ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Stir to coat the onion and garlic evenly—the fragrant steam will tell you the spices have bloomed nicely. Toss in the cooked shredded chicken, stirring well to envelop every strand in those warm spices. Cook for another 2–3 minutes to marry the flavors and heat through. Remove from heat, then fold in the fresh parsley and coriander, which add a lively, verdant brightness.

3. Prepare the pastry sheets: Lay one phyllo sheet on a clean surface, covering remaining sheets with a damp towel. Brush lightly with melted butter or oil—this layering builds the signature crispness. Cut the sheet into 3 strips about 3 inches wide; these narrow strips make folding the triangle shapes manageable and neat.
4. Assemble the briouats: Spoon a generous teaspoon of the filling onto one end of a strip. Fold the corner over to create a triangle, then keep folding the triangle over itself along the strip until fully wrapped. Use a dab of beaten egg yolk to seal the final edge securely—that glossy touch helps hold your shape during baking.
5. Brush and prepare for baking: Place your assembled briouats on a parchment-lined baking sheet. Brush tops with melted butter or oil for that irresistible golden finish and crackly texture once baked.
6. Bake: Slide the tray into your preheated oven. Bake at 375°F (190°C) for 15–20 minutes, until the briouats are crisp and deep golden. You’ll smell those warm spices and notice the delicate crunch under your fingertips when they’re ready.
7. Garnish and serve: Remove from oven and immediately sprinkle dried mint or parsley flakes over the tops. This final aroma boost brightens every bite. Serve warm for the best texture and flavor—a perfect companion to a cup of mint tea or a fresh salad.

Flavor Variations for Moroccan Spiced Chicken Briouats Recipe

• Swap chicken for minced lamb or turkey for a richer or leaner bite.
• Add a pinch of cayenne or chili flakes if you want subtle heat to contrast the warm spices.
• Incorporate toasted pine nuts or chopped almonds for a nutty crunch within the filling.
• Mix in a spoonful of crumbled feta or goat cheese for a creamy, tangy surprise inside.
• Try a drizzle of honey or orange blossom water just before folding for a delicate sweet-savory balance.
• Top with sesame seeds for a toasted nutty finish that pops against the crisp layers.

Storage, Freezer & Reheat Tips

• Store cooled briouats in an airtight container in the fridge for up to 3 days; crisp them up again in the oven at 350°F (175°C) for 5–7 minutes.
• Freeze unbaked assembled briouats on a tray, then transfer to a sealed bag for up to 1 month; bake directly from frozen, adding a few extra minutes.
• If freezing cooked briouats, reheat in a 375°F (190°C) oven until crisp to avoid sogginess.
• Avoid microwaving as it tends to make delicate phyllo soggy.

Moroccan Spiced Chicken Briouats Recipe FAQs

• Can I use store-bought rotisserie chicken? Absolutely! It’s a fantastic shortcut that still delivers great flavor, just shred the meat finely.
• What’s the difference between phyllo and brick pastry? Both are thin and flaky; brick pastry is slightly thicker and sturdier, which some find easier to handle.
• Can I bake these ahead of time for a party? Yes! Assemble and freeze them; then bake fresh just before serving for crispness.
• Is frying an option instead of baking? Definitely—shallow frying in oil gives a deeper golden crust, but baking is lighter and less messy.
• How spicy are these briouats? They’re warmly spiced rather than hot—perfect for those who like flavor without fiery heat. Adjust cayenne or pepper if you want more kick.

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