Moroccan Spiced Chicken Briouats Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare pastry strips: Cut the phyllo or brick sheets into strips about 3 inches wide to facilitate folding into briouats.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/moroccan-spiced-chicken-briouats-recipe/
