Name: Moroccan Spiced Chicken Briouats Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 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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Oh, let me tell you about this Moroccan Spiced Chicken Briouats Recipe—it’s like a little golden pocket of magic every time! These flaky, savory pastries burst with warm spices and tender chicken that just melt in your mouth. Whether you’re hosting a dinner party or craving a flavorful snack, these briouats have become my go-to because they’re impressive yet surprisingly simple to make.

What really makes this recipe special is the blend of spices and fresh herbs that bring authentic Moroccan flavors to life, wrapped in crisp, buttery phyllo. Plus, they’re perfect for anytime you want to wow friends or family without standing over the stove forever. Trust me, you’ll love having this Moroccan Spiced Chicken Briouats Recipe in your culinary arsenal.

Ingredients You’ll Need

These ingredients come together beautifully, balancing fragrant spices with fresh herbs and that irresistible crispy pastry. When shopping, fresh parsley and coriander really elevate the dish, so try to pick the freshest bunches you can find.

Cooked shredded chicken: Using breast or thigh works fine; thighs tend to be juicier and more flavorful.
Small onion: Finely chopped, it adds a sweet base when sautéed.
Olive oil: For cooking; adds richness and helps soften the onion.
Garlic cloves: Fresh minced garlic brings depth—don’t skip it!
Ground cumin: A warm, earthy spice that’s essential here.
Paprika: Adds subtle smokiness and a vibrant color.
Ground ginger: Gives a spicy, slightly sweet kick.
Cinnamon: Just a hint for warmth and complexity.
Salt and pepper: To taste; balances all the flavors.
Fresh parsley: Chopped for brightness and color.
Fresh coriander (cilantro): Adds that fresh, slightly citrusy note.
Phyllo sheets or brick pastry: Crisp and flaky wrappers for the filling.
Egg yolk: Used as a glue to seal your briouats perfectly.
Melted butter or neutral oil: For brushing, to get that golden finish.
Dried mint or parsley flakes: For garnish; adds color and an herbaceous touch.

Variations

I love how flexible this Moroccan Spiced Chicken Briouats Recipe is—you can easily tailor it to your taste or dietary needs without losing the heart of the dish. Feel free to get creative with the fillings or spice levels!

Vegetarian version: Swap chicken for crumbled feta and sautéed spinach; it’s just as delicious and perfect for meat-free days.
Spice it up: Add a pinch of cayenne or use harissa paste in the filling for an extra kick—I tried this once at a get-together, and my friends loved the heat!
Cheese addition: Mixing in some grated preserved lemon or a mild cheese gives a lovely tang and creamy texture.
Make it gluten-free: Use gluten-free wrappers if you can find them or try filling and shaping in small lettuce cups instead for a low-carb snack.

How to Make Moroccan Spiced Chicken Briouats Recipe

Step 1: Sauté the Aromatics and Prepare the Filling

Start by warming the olive oil in a pan over medium heat. Toss in the finely chopped onion and garlic, cooking until they’re soft and fragrant—usually about 4-5 minutes. Then stir in the spices: cumin, paprika, ground ginger, and cinnamon. Their aroma will fill your kitchen and set the mood! Add the shredded chicken, salt, and pepper, mixing everything well. I like to cook it another 2-3 minutes to let all the flavors mingle. Finally, turn off the heat and stir in the chopped parsley and coriander; fresh herbs brighten the filling beautifully.

Step 2: Assemble Your Briouats

Lay out a phyllo sheet or brick pastry on a clean surface. Brush it lightly with melted butter or oil—this keeps them crisp and golden. Cut the sheet into strips about 3 inches wide. Place a spoonful of filling near one end of a strip, fold into a triangle shape by folding the corner over the filling, then continue folding down the strip until sealed. Use a little egg yolk on the last fold to stick it down nicely. Don’t rush; gently folding keeps the pastry from tearing. If you’re new to this, practicing with one or two first without filling helps!

Step 3: Cook Until Golden and Crispy

You have two main options here: baking or frying. I usually bake for a healthier option—place the briouats on a parchment-lined baking sheet, brush the tops once more with butter or oil, and bake at 375°F (190°C) for about 20 minutes or until they’re golden and crisp. If you prefer frying, heat neutral oil in a pan and cook each briouat until golden on both sides, which only takes a few minutes. Either way, keep an eye on them so they don’t burn, but do let them achieve a nice crunch—that’s part of the magic.

How to Serve Moroccan Spiced Chicken Briouats Recipe

Moroccan Spiced Chicken Briouats Recipe - Recipe Image

Garnishes

I always finish mine with a sprinkle of dried mint or fresh parsley flakes—they add a lovely color contrast and a fresh scent that complements the spices perfectly. A light drizzle of honey or a squeeze of lemon sometimes finds its way onto the side, especially when I’m serving these as appetizers.

Side Dishes

Moroccan Spiced Chicken Briouats feel right at home with a crisp green salad dressed with lemon vinaigrette or a cooling cucumber yogurt sauce (tzatziki-style). I also love pairing them with warm couscous or a simple lentil soup, which makes for a balanced and hearty meal.

Creative Ways to Present

For special occasions, I like arranging briouats on a beautiful platter lined with banana leaves or parchment paper, then garnishing with pomegranate seeds and a sprinkle of crushed pistachios. This not only looks festive but adds an unexpected burst of color and texture that guests always admire.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool the briouats completely before storing them in an airtight container in the fridge. They actually keep well for up to 3 days—perfect if you want to make them ahead of time or enjoy them as snacks throughout the week.

Freezing

I’ve frozen uncooked assembled briouats by placing them on a baking tray lined with parchment and freezing until firm. Then I transfer them to a freezer-safe bag. When ready to cook, bake straight from frozen, adding a few extra minutes to the baking time. This method saved me more than once when unexpected guests popped in!

Reheating

To reheat, I prefer popping them in a preheated oven at 350°F (175°C) for about 10 minutes to keep that flaky crunch. Microwaving can make them soggy, so I try to avoid it unless I’m in a hurry—then just a quick blast, but it’s not quite the same.

FAQs

Can I use store-bought rotisserie chicken for this Moroccan Spiced Chicken Briouats Recipe?

Absolutely! Rotisserie chicken works wonderfully and saves prep time. Just shred it finely and adjust seasoning if it’s already seasoned to your liking.
What’s the best pastry to use for Moroccan Spiced Chicken Briouats?

Phyllo sheets or brick pastry are traditional and give that signature crisp, flaky texture. Just handle gently as they can dry out quickly. Keep them covered with a damp towel while working.
Can these be baked instead of fried?

Yes, baking is a great alternative and produces deliciously crispy briouats with less oil. Brush them with melted butter or oil before baking to help them brown evenly.
How do I prevent the pastry from breaking when folding?

Keep the phyllo sheets covered with a damp towel during assembly to prevent drying. Handle each strip gently and don’t overfill—too much filling can cause tears.
Are Moroccan Spiced Chicken Briouats suitable for meal prep?

Definitely! You can prepare and assemble them ahead of time and freeze until ready to cook. They reheat nicely, making them perfect for busy weeknights or entertaining.

Final Thoughts

This Moroccan Spiced Chicken Briouats Recipe has been a real winner in my kitchen, turning ordinary cooked chicken into something so flavorful and inviting. I hope you enjoy making them as much as I do—they’re great for sharing, easy to personalize, and bring a little adventure to any meal. Next time you want a dish that feels special without the fuss, give these a try—you’ll probably end up making them again and again like I do!