Moroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are crispy, golden pastries filled with a fragrant blend of shredded chicken, aromatic spices, and fresh herbs. These flaky triangles are baked to perfection, making a delicious appetizer or snack that brings the vibrant flavors of Moroccan cuisine right to your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
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
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
- Add Chicken and Spices: Stir in the shredded chicken, then season with ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes to allow the flavors to meld.
- Incorporate Fresh Herbs: Remove from heat and mix in the chopped fresh parsley and coriander. Allow the filling to cool slightly before assembling.
- Prepare Phyllo Strips: Cut the phyllo or brick pastry sheets into strips approximately 3 inches wide to facilitate folding.
- Assemble Briouats: Place a spoonful of the chicken filling at one end of each strip. Fold the strip into a triangle shape, like folding a flag, continuing to fold until sealed. Brush the edge with egg yolk to ensure the pastry stays closed.
- Prepare for Baking: Arrange the assembled triangles on a baking tray lined with parchment paper. Lightly brush the tops with melted butter or neutral oil for golden crispness.
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the briouats are golden brown and crisp.
- Garnish: Once baked, sprinkle the briouats with dried mint or parsley flakes to add a fresh, aromatic finish.
- Serve: Serve the briouats hot, paired with harissa or yogurt dip for an authentic Moroccan experience.
Notes
- Using cooked shredded chicken thigh meat will yield a juicier filling compared to breast meat.
- If you do not have phyllo or brick pastry, filo dough can be substituted but handle it carefully as it is delicate.
- For extra crispiness, you can brush the briouats with clarified butter instead of regular butter or oil.
- These briouats can be assembled ahead of time and refrigerated for a few hours before baking.
- Harissa and yogurt dip complement the spices beautifully but can be substituted with any preferred dipping sauce.
Keywords: Moroccan chicken briouats, spiced chicken pastries, Moroccan appetizers, baked phyllo chicken triangles