Moroccan Spiced Chicken Briouats Recipe
These Moroccan Spiced Chicken Briouats are crispy, golden pastries filled with a flavorful mixture of spiced shredded chicken, fresh herbs, and warm Moroccan spices. Wrapped in delicate phyllo dough and baked to perfection, they make an irresistible appetizer or snack, perfect for sharing with friends and family.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 briouats 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
- Diet: Halal
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
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
- Add Chicken and Spices: Stir in the cooked shredded chicken. Season the mixture with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes, allowing the spices to blend and flavors to develop.
- Add Herbs and Cool: Mix in the chopped fresh parsley and coriander. Stir well, then remove the skillet from the heat and let the filling cool completely to make handling easier during assembly.
- Prepare Phyllo Strips: Cut the phyllo or brick pastry sheets into 3-inch wide strips, suitable for folding into triangles.
- Assemble Briouats: Place a spoonful of the cooled chicken filling at one end of each pastry strip. Fold the strip into a triangle, like folding a flag, continuing to fold until the entire strip is shaped into a compact triangle. Brush the final edge with egg yolk to seal the pastry securely.
- Prep for Baking: Arrange the filled triangles on a baking tray lined with parchment paper. Lightly brush the tops of the briouats with melted butter or a neutral oil to help them brown beautifully.
- Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 20 to 25 minutes, until they turn golden brown and crisp.
- Garnish and Serve: Remove from the oven, sprinkle with dried mint or parsley flakes for a touch of color and flavor. Serve hot, paired with harissa sauce or a cooling yogurt dip for an authentic Moroccan experience.
Notes
- Phyllo dough dries out quickly; keep unused sheets covered with a damp towel while working.
- To make the dish vegetarian, substitute shredded chicken with cooked lentils or finely chopped mushrooms.
- You can prepare the filling in advance and assemble just before baking for convenience.
- Briouats can be frozen raw—freeze after assembling, then bake directly from the freezer, adding a few extra minutes to the baking time.
- Brush with oil instead of butter to keep it dairy-free.
Keywords: Moroccan chicken briouats, spiced chicken pastries, phyllo dough appetizer, Moroccan appetizers, baked chicken triangles
