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Moroccan Spiced Chicken Briouats Recipe

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★★★★★

4.9 from 119 reviews

Moroccan Spiced Chicken Briouats are delicate, savory pastries filled with a fragrant mixture of shredded chicken and warm Moroccan spices, wrapped in crispy phyllo or brick pastry. These bite-sized treats make a perfect appetizer or snack, combining aromatic cumin, paprika, ginger, and cinnamon with fresh herbs for a truly authentic taste.

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. Prepare the Filling. In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Stir in minced garlic, ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook until fragrant, then add the shredded chicken and toss to combine thoroughly. Remove from heat and stir in chopped parsley and coriander. Let the filling cool slightly.
  2. Prepare the Pastry Sheets. Lay out the phyllo sheets or brick pastry on a clean surface. If using phyllo, keep the sheets covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 inches wide, suitable for rolling into triangles.
  3. Assemble the Briouats. Place a spoonful of the chicken filling at one end of each pastry strip. Fold the corner over to form a triangle, then continue folding the triangle along the strip until fully enclosed. Use the beaten egg yolk to seal the edges securely.
  4. Brush with Butter or Oil. Lightly brush each briouat with melted butter or neutral oil to help achieve a golden, crispy finish when cooked.
  5. Cook the Briouats. Heat a non-stick skillet over medium heat and cook the briouats for about 3-4 minutes on each side, or until golden brown and crisp. Alternatively, preheat the oven to 375°F (190°C), place the briouats on a baking sheet, and bake for 15-20 minutes until golden and crisp.
  6. Garnish and Serve. Garnish with dried mint or parsley flakes before serving. Serve warm as appetizers or snacks alongside your favorite dipping sauce.

Notes

  • For a lighter version, baking is preferred over pan-frying.
  • If phyllo sheets dry out, cover them with a damp towel while assembling.
  • You can substitute chicken with lamb or beef if desired.
  • Keep unused briouats refrigerated and reheat by baking for a few minutes to restore crispiness.
  • Adjust spices to your preference to increase or decrease heat and aroma.

Keywords: Moroccan chicken briouats, chicken pastries, Moroccan appetizers, spiced chicken snacks, phyllo chicken pockets

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