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Moroccan Spiced Chicken Briouats Recipe

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★★★★★

4.9 from 78 reviews

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.

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

  • 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 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.
  2. 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.
  3. 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.
  4. Prepare Phyllo Strips: Cut 8 phyllo or brick sheets into strips about 3 inches wide. Keep the sheets covered to prevent drying out.
  5. 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.
  6. 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.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 20-25 minutes or until they turn golden brown and crisp.
  8. 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

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