Moroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are savory, crispy triangular pastries filled with a flavorful mix of shredded chicken, aromatic spices, and fresh herbs. These delightful treats bake to a golden perfection and make an ideal appetizer or snack, showcasing the rich and vibrant flavors of Moroccan cuisine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 briouats 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
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
Assembly and Baking
- 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
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until they become translucent and fragrant, about 3-4 minutes.
- Add Chicken and Spices: Stir in the cooked shredded chicken, then season with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Mix thoroughly to coat the chicken evenly with the spices.
- Cook and Combine Herbs: Cook the mixture for an additional 3-4 minutes to meld the flavors. Then, add the chopped fresh parsley and coriander, stirring well. Remove from heat and allow to cool slightly.
- Prepare Phyllo Strips: Cut the phyllo or brick pastry sheets into strips approximately 3 inches wide to prepare for filling.
- Fill and Fold Briouats: Place a spoonful of the chicken filling at one end of a pastry strip. Fold the strip into triangles by repeatedly folding like a flag until the triangle is fully formed. Brush the final edge with egg yolk to seal the briouat securely.
- Arrange and Brush: Place the filled triangles on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or neutral oil for a crispy, golden finish.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the briouats are golden brown and crisp.
- Garnish: Remove from the oven and sprinkle with dried mint or parsley flakes for added color and aroma.
- Serve: Serve the briouats hot alongside harissa or a yogurt dip for an authentic Moroccan experience.
Notes
- Use cooked chicken breast or thighs; thighs provide more moisture and flavor.
- Phyllo sheets dry out quickly; keep unused sheets covered with a damp cloth.
- Folding into triangles helps evenly distribute filling and creates a beautiful presentation.
- For gluten-free option, substitute phyllo with gluten-free pastry sheets.
- These can also be pan-fried for a crispier outside if preferred over baking.
- Leftovers can be stored in an airtight container and reheated in the oven to maintain crispness.
Keywords: Moroccan, chicken briouats, spiced chicken pastry, appetizer, phyllo dough, savory pastry
Find it online: https://thedishspot.com/moroccan-spiced-chicken-briouats-recipe/
