Moroccan Spiced Chicken Briouats Recipe

Introduction

Moroccan Spiced Chicken Briouats are delightful savory pastries filled with flavorful, aromatic chicken. These crispy triangles make a perfect appetizer or snack, combining exotic spices with a tender chicken filling wrapped in delicate phyllo pastry.

Ingredients

• 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
• 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. Step 1: In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
2. Step 2: Stir in the shredded chicken, then season with ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes to blend the flavors.
3. Step 3: Add chopped fresh parsley and coriander, mix well, and remove the skillet from heat to allow the filling to cool.
4. Step 4: Cut the phyllo or brick pastry sheets into strips about 3 inches wide.
5. Step 5: Place a spoonful of the cooled chicken filling at one end of each strip. Fold into a triangular shape, like folding a flag, continuing until the strip is fully folded. Brush the final edge with beaten egg yolk to seal.
6. Step 6: Arrange the briouats on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or neutral oil for a golden finish.
7. Step 7: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the briouats are crisp and golden brown.
8. Step 8: Sprinkle dried mint or parsley flakes over the warm briouats for garnish.
9. Step 9: Serve hot, paired with harissa or a cooling yogurt dip for a delicious contrast.

Tips & Variations

• For extra crispness, brush the briouats with melted butter instead of oil before baking.
• Substitute the chicken with cooked ground lamb or beef for a different twist.
• Add chopped toasted almonds or pine nuts to the filling for added texture and flavor.
• If you don’t have fresh herbs, use dried parsley and coriander but reduce the quantity as dried herbs are more concentrated.

Storage

Store leftover briouats in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the chicken filling can be made a day in advance and refrigerated. Just allow it to come to room temperature before assembling the briouats.

What can I use if I can’t find phyllo or brick pastry?

You can use spring roll wrappers as a substitute. They are thinner and crisp up nicely, although the texture will be slightly different.

Moroccan Spiced Chicken Briouats Recipe

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Moroccan Spiced Chicken Briouats are crispy, golden triangular pastries filled with a flavorful mixture of shredded chicken and aromatic spices. This delightful appetizer or snack combines tender chicken seasoned with cumin, paprika, ginger, and cinnamon, wrapped in delicate phyllo sheets and baked to perfection. Perfect for serving at parties or as a savory treat alongside a yogurt dip or harissa.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 briouats 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

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. Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
2. Add Chicken and Spices: Stir in the cooked shredded chicken, then season with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook the mixture for 3 to 4 minutes to allow the flavors to meld together.
3. Incorporate Herbs and Cool: Mix in the chopped fresh parsley and coriander thoroughly. Remove the skillet from heat and let the filling cool to make it easier to handle during assembly.
4. Prepare Phyllo Strips: Cut phyllo or brick pastry sheets into strips about 3 inches wide, ready for folding into the traditional triangular shape.
5. Fill and Fold Briouats: Place a spoonful of the chicken filling at one end of each strip. Fold the strip into triangles, similar to folding a flag, repeatedly until the entire strip is folded and sealed. Brush the final fold with egg yolk to secure the seal.
6. Prepare for Baking: Arrange the folded triangles on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or neutral oil to encourage browning and crispiness.
7. Bake: Bake the briouats in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until they are golden brown and crisp on the outside.
8. Garnish: Once baked, sprinkle the briouats with dried mint or parsley flakes for an added touch of flavor and presentation.
9. Serve: Serve the Moroccan Spiced Chicken Briouats hot, accompanied by harissa or a yogurt dip for a delicious contrast.

Notes

• Use freshly shredded chicken breast or thigh for better texture and flavor.
• If phyllo sheets dry out, cover them with a damp cloth during preparation.
• Can be made ahead and frozen before baking; bake straight from the freezer, adding a few extra minutes to cooking time.
• For a vegetarian option, substitute chicken with spiced cooked lentils or mushrooms.
• Ensure filling is cooled before wrapping to prevent breaking the phyllo sheets.
• Brush with oil instead of butter for a dairy-free version.

Keywords: Moroccan chicken briouats, spiced chicken pastries, baked chicken triangles, phyllo pastries, Moroccan appetizers