Print

Moroccan Spiced Chicken Briouats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 86 reviews

Moroccan Spiced Chicken Briouats are savory triangular pastries filled with a fragrant mixture of shredded chicken, aromatic spices, and fresh herbs, all wrapped in crisp phyllo dough and baked to golden perfection. This flavorful appetizer combines traditional Moroccan spices like cumin, paprika, ginger, and cinnamon for an irresistible blend of warmth and zest, perfect for entertaining or a tasty snack.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 15-20 minutes, or until they are crisp and golden brown.
  7. 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 freshly cooked chicken for the best flavor; leftover roasted or poached chicken works well.
  • If phyllo pastry is not available, brick pastry is a good substitute.
  • Handle phyllo sheets gently as they dry out quickly; keep covered with a damp towel.
  • For extra crispiness, ensure all pastry surfaces are well brushed with butter or oil before baking.
  • Can be made ahead and baked just before serving.

Find it online: https://forkvista.com/moroccan-spiced-chicken-briouats-recipe/