Name: Moroccan Spiced Chicken Briouats Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
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)

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Introduction

Moroccan Spiced Chicken Briouats are crispy, golden pastries filled with a flavorful blend of shredded chicken and aromatic spices. Perfect as a snack or appetizer, these triangular treats bring a delightful taste of Moroccan cuisine to your table.

Seven golden brown triangular pastries are placed on crumpled white baking paper over a white marbled surface. Each pastry has a flaky, crispy texture with slightly browned edges and sprinkled herbs and spices on top, adding green and red specks over the shiny, golden crust. The triangles are arranged close to each other, showing multiple layers of delicate dough that have puffed up during baking, creating a light and airy look. Some pastries have a darker, more toasted top with visible seeds, while others remain a lighter golden color with a smooth surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
Step 2: Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
Step 3: Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
Step 4: Cut phyllo or brick sheets into strips about 3 inches wide.
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.
Step 6: Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
Step 8: Sprinkle with dried mint or parsley flakes before serving. Serve hot with harissa or yogurt dip.

Tips & Variations

For extra crispiness, brush the briouats with melted butter rather than oil before baking.
If phyllo is not available, brick pastry offers a similar texture and works well as a substitute.
Add a handful of toasted pine nuts to the filling for additional crunch and flavor.
Serve with a cooling yogurt dip mixed with lemon juice and mint for contrast.

Storage

Store leftover briouats in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 5 to 10 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows seven golden-brown triangular pastries arranged close together on crumpled white parchment paper, which rests on a white marbled surface. Each pastry has a crispy, flaky texture with slightly glossy tops, sprinkled with green herbs and small bits of seasoning. The pastries have visible layers of thin dough baked to a light golden color, with some edges darker and more toasted. The scene is warm and inviting, highlighting the contrast between the flaky layers and the smooth, seasoned surface of each triangle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the chicken filling a day in advance and refrigerate it. Let it come to room temperature before assembling the briouats for easier handling.

Can I fry the briouats instead of baking?

Absolutely. Frying briouats in hot oil until golden is traditional and adds extra crispness. However, baking is a lighter alternative that still yields delicious results.