Moroccan Spiced Chicken Briouats Recipe

Introduction

Moroccan Spiced Chicken Briouats are crispy, savory pastries filled with a fragrant blend of spiced chicken and fresh herbs. Perfect as an appetizer or snack, these golden triangles bring a delightful mix of flavors and textures to your table.

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 onion and garlic and sauté until translucent.
2. Step 2: Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
3. Step 3: Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
4. Step 4: Cut phyllo or brick sheets into strips about 3 inches wide.
5. Step 5: Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
6. Step 6: Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
7. Step 7: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
8. Step 8: Sprinkle with dried mint or parsley flakes before serving. Serve hot with harissa or yogurt dip.

Tips & Variations

• Use thigh meat for juicier filling or breast for a leaner option.
• Add a pinch of chili flakes for extra heat.
• If you don’t have phyllo, brick pastry is a great substitute.
• Brush generously with melted butter for an extra crisp crust.
• Serve with a cooling yogurt dip to balance the spices.

Storage

Store any leftover briouats in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the spiced chicken filling can be made up to 2 days ahead and refrigerated. Just let it cool completely before assembling the briouats.

Can I freeze the assembled briouats?

You can freeze the assembled, unbaked briouats on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Moroccan Spiced Chicken Briouats Recipe

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Moroccan Spiced Chicken Briouats are deliciously crispy triangular pastries filled with a flavorful mixture of spiced shredded chicken, herbs, and aromatic spices. These bite-sized delights are perfect as appetizers or snacks, baked until golden and served warm with a side of harissa or yogurt dip for an authentic Moroccan experience.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16–20 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

Assembly

• 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, and sauté until the onion becomes translucent, about 3-4 minutes, releasing fragrant aromas.
2. Add chicken and spices: Stir in the cooked shredded chicken and season with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook the mixture for 3-4 minutes, allowing the spices to blend well with the chicken.
3. Add herbs and cool filling: Mix in the chopped fresh parsley and coriander. Stir to combine thoroughly and then remove from heat. Let the filling cool slightly to make it easier to handle during assembly.
4. Prepare pastry strips: Cut the phyllo or brick sheets into strips about 3 inches wide to facilitate folding into briouats.
5. Assemble briouats: Place a spoonful of the chicken filling at the end of each pastry strip. Fold the strip into triangular shapes, like folding a flag, repeating until sealed. Brush the final edge with egg yolk to secure the shape firmly.
6. Prepare for baking: Arrange the formed triangles on a baking tray lined with parchment paper. Lightly brush them with melted butter or neutral oil to ensure a crispy golden exterior.
7. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the briouats are golden brown and crisp to the touch.
8. Garnish and serve: Sprinkle dried mint or parsley flakes on top for a fresh, aromatic finish. Serve the briouats hot alongside harissa or a yogurt dip for a complete Moroccan appetizer experience.

Notes

• Use either chicken breast or thigh meat depending on preference; thighs offer more moisture.
• Phyllo dough can dry out quickly, cover unused sheets with a damp cloth while working.
• Adjust spice levels to your taste by varying the amounts of paprika and cinnamon.
• For a vegetarian version, substitute the chicken with seasoned cooked lentils or mashed spiced potatoes.
• Store any leftovers in an airtight container and reheat in the oven for best texture.

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