Moroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are crispy, flavorful pastries filled with a fragrant blend of spiced shredded chicken and fresh herbs, wrapped in delicate phyllo pastry and baked to golden perfection. These savory treats make for a perfect appetizer or snack, showcasing the warm, complex spices typical of Moroccan cuisine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 briouats
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Ingredients
Filling
- 2 cups cooked shredded chicken (breast or thigh)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
Pastry and Finishing
- 8 phyllo sheets or brick pastry
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add spices and chicken: Mix in ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Stir to combine all spices evenly. Add the cooked shredded chicken and toss well to coat the meat with the spices and onion mixture. Cook for 2-3 minutes to warm through and blend flavors. Remove from heat and stir in chopped parsley and coriander. Let cool slightly.
- Prepare the pastry sheets: Lay one phyllo sheet on a clean surface, keeping the rest covered to prevent drying out. Brush the sheet lightly with melted butter or oil. Cut the sheet lengthwise into 3 strips, approximately 3 inches wide.
- Assemble the briouats: Place a spoonful of the chicken filling at one end of a pastry strip. Fold the corner over the filling to form a triangle, then continue folding the pastry over itself in a triangular shape until you reach the end of the strip. Seal the edge with a bit of beaten egg yolk.
- Brush and prepare for baking: Place assembled briouats on a baking sheet lined with parchment paper. Brush the tops with melted butter or oil for a golden finish.
- Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 15-20 minutes, or until they are crisp and golden brown.
- Garnish and serve: Remove from oven and sprinkle with dried mint or parsley flakes for an aromatic touch. Serve warm as an appetizer or snack.
Notes
- Use either chicken breast or thigh meat depending on your preference for lean or slightly richer flavor.
- Keep phyllo sheets covered with a slightly damp kitchen towel while working to prevent them from drying out and cracking.
- For a dairy-free option, use neutral oil instead of butter to brush the pastry.
- These can be reheated in a preheated oven to maintain their crispiness.
- Adjust spice levels according to taste, adding a pinch of chili powder for heat if desired.
Find it online: https://mealoria.com/moroccan-spiced-chicken-briouats-recipe/
