Moroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are crispy, golden triangular pastries filled with a flavorful blend of seasoned shredded chicken, aromatic spices, and fresh herbs. These delightful bites combine traditional Moroccan spices like cumin, paprika, ginger, and cinnamon with tender chicken wrapped in delicate phyllo or brick pastry, baked until perfectly crisp. Ideal as appetizers or snacks, they pair wonderfully with harissa or yogurt dip for a vibrant Mediterranean touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 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 sheets
- 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 finely chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
- Cook Chicken with Spices: Stir in the shredded cooked chicken, seasoning it with ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook the mixture for an additional 3-4 minutes to meld the flavors.
- Add Fresh Herbs and Cool: Remove the skillet from heat and mix in chopped fresh parsley and coriander. Allow the filling to cool completely to prevent tearing the delicate pastry during assembly.
- Prepare Pastry Strips: Cut the phyllo or brick pastry sheets into strips approximately 3 inches wide, suitable for folding into triangles.
- Assemble Briouats: Place a spoonful of the cooled chicken filling at one end of each pastry strip. Fold the pastry into triangles by repeatedly folding the strip in a flag-like manner, sealing the final edge by brushing with egg yolk to secure the pastry.
- Arrange and Brush: Place the filled triangles on a baking tray lined with parchment paper. Lightly brush each triangle with melted butter or neutral oil to promote browning and crispness.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the briouats turn golden brown and crisp.
- Garnish and Serve: Remove from oven and sprinkle with dried mint or parsley flakes. Serve hot alongside harissa or a yogurt dip for an authentic Moroccan experience.
Notes
- Using brick pastry sheets instead of phyllo offers a more authentic Moroccan texture and sturdiness.
- Ensure the filling is cool before wrapping to avoid tearing the delicate pastry sheets.
- Briouats can be assembled in advance and baked just before serving for convenience.
- For a lighter alternative, briouats may be cooked in an air fryer until crisp.
Keywords: Moroccan chicken briouats, spiced chicken pastry, phyllo chicken triangles, Moroccan appetizer, savory stuffed pastry
Find it online: https://bakedbylisa.com/moroccan-spiced-chicken-briouats-recipe/
