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Moroccan Spiced Chicken Briouats Recipe

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★★★★★

4.5 from 86 reviews

These Moroccan Spiced Chicken Briouats are crispy and flavorful triangular pastries filled with a fragrant mixture of shredded chicken, aromatic spices, and fresh herbs. Baked to golden perfection, they make a perfect appetizer or snack, offering a delightful taste of Moroccan cuisine.

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 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 translucent, about 3-4 minutes, allowing the flavors to develop.
  2. Cook Chicken Filling: Stir in the cooked shredded chicken to the skillet. Season the mixture with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes to warm through and blend the flavors.
  3. Add Fresh Herbs and Cool: Add chopped fresh parsley and coriander to the filling mixture and mix well. Remove from heat and let the mixture cool slightly to make it easier to handle.
  4. Prepare Phyllo Strips: Cut the phyllo sheets or brick pastry into strips approximately 3 inches wide to prepare for folding into triangles.
  5. Fill and Fold Briouats: Place a spoonful of the chicken filling at the end of each phyllo strip. Fold the strip into a triangle shape, similar to folding a flag, continuing to fold the triangle along the strip until completely sealed. Brush the final edge with egg yolk to ensure closure.
  6. Arrange and Brush: Place the folded briouats on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or neutral oil for a golden, crisp finish.
  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.
  8. Garnish and Serve: Remove the briouats from the oven and sprinkle with dried mint or parsley flakes for a flavorful finish. Serve hot with harissa or yogurt dip for an authentic Moroccan experience.

Notes

  • Use either chicken breast or thigh depending on desired flavor and juiciness.
  • Phyllo or brick pastry can be found in the frozen section of many grocery stores and should be thawed before use.
  • If egg yolk is not desired, use a little water or milk to seal the pastry edges.
  • Leftover filling can be refrigerated for up to 2 days or frozen for up to 1 month.
  • Serve with harissa sauce for a spicy kick or plain yogurt dip for a cooling contrast.
  • Handle phyllo sheets gently as they dry out quickly; cover with a damp towel during preparation.

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

Find it online: https://mixitwitjoe.com/moroccan-spiced-chicken-briouats-recipe/