Moroccan Spiced Chicken Briouats Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare Phyllo Strips: Cut phyllo or brick pastry sheets into strips about 3 inches wide, ready for folding into the traditional triangular shape.
- 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.
- 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.
- 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.
- Garnish: Once baked, sprinkle the briouats with dried mint or parsley flakes for an added touch of flavor and presentation.
- 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
