Moroccan Spiced Chicken Briouats Recipe
Introduction
Moroccan Spiced Chicken Briouats are crispy, flavorful pastries filled with a fragrant blend of spiced shredded chicken and fresh herbs. Perfect as an appetizer or snack, these golden triangles deliver a delightful combination of textures and warm spices.
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
- Use thigh meat for juicier filling or breasts for leaner briouats.
- Try adding a handful of toasted pine nuts or almonds to the filling for extra crunch.
- Swap fresh coriander with mint for a different herbal note.
- For a vegetarian version, replace chicken with sautéed mushrooms or spiced lentils.
- Ensure phyllo sheets stay covered with a damp cloth to prevent drying out while assembling.
Storage
Store leftover briouats in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving, as this can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling in advance?
Yes, the filling can be made a day ahead and kept refrigerated. Just allow it to come to room temperature before assembling the briouats.
Can I freeze assembled briouats before baking?
Absolutely. Place folded briouats on a tray and freeze until solid, then transfer to a freezer bag. Bake them frozen, adding a few extra minutes to the baking time.
PrintMoroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are crispy, golden triangle-shaped pastries filled with a flavorful mix of shredded chicken, aromatic spices, and fresh herbs. These savory treats are baked to perfection, offering a delightful combination of tender filling and crunchy phyllo pastry, perfect as an appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 briouats 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
- Diet: Halal
Ingredients
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
- 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 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes, releasing their aromas and softening.
- Add Chicken and Spices: Stir in the cooked shredded chicken. Season the mixture with 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon cinnamon, salt, and pepper to taste. Cook for an additional 3-4 minutes, allowing the spices to blend and warm through.
- Mix in Herbs and Cool: Remove the skillet from heat and mix in 2 tablespoons each of chopped fresh parsley and coriander. Stir thoroughly, then set aside to cool slightly.
- Prepare Phyllo Strips: Cut 8 phyllo or brick sheets into strips about 3 inches wide. Keep the sheets covered to prevent drying out.
- Assemble Briouats: Place a spoonful of chicken filling at the end of each phyllo strip. Fold the strip over the filling into a triangle shape, continuing to fold like a flag until completely sealed. Brush the final edge with egg yolk to secure the seal.
- Prepare for Baking: Arrange the briouats on a baking tray lined with parchment paper. Lightly brush each triangle with 2 tablespoons of melted butter or neutral oil to ensure a crisp, golden finish.
- Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 20-25 minutes or until they turn golden brown and crisp.
- Garnish and Serve: Once baked, sprinkle the briouats with dried mint or parsley flakes. Serve hot with accompanying harissa or yogurt dip for an authentic Moroccan experience.
Notes
- Use cooked chicken breast or thighs for best flavor and texture.
- Phyllo pastry can dry out quickly; keep unused sheets covered with a damp towel.
- Brush the pastry generously with butter or oil for a golden, crisp texture.
- These can be made ahead and baked just before serving.
- Substitute fresh herbs with dried if unavailable, but fresh provides best flavor.
- Harissa or yogurt dips complement the spices and add moisture.
- Ensure egg yolk seals the pastry well to prevent filling leakage during baking.
Keywords: Moroccan chicken briouats, spiced chicken pastries, phyllo chicken triangles, savory Moroccan appetizers, baked chicken pastries
