Description
Moroccan Spiced Chicken Briouats are flaky, golden pastries filled with aromatic spiced chicken, herbs, and warm spices—perfect as an appetizer or snack.
Ingredients
Units
Scale
- 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)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant.
- Add shredded chicken, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3–5 minutes, then stir in parsley and coriander. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut phyllo sheets into strips. Place a spoonful of chicken mixture at one end, fold the edges over, and roll into a triangle shape.
- Brush each briouat with egg yolk and melted butter or oil.
- Arrange on the prepared baking sheet and bake for 15–20 minutes or until golden brown and crispy.
- Garnish with dried mint or parsley flakes before serving.
Notes
- Ensure the filling is not too wet to avoid soggy pastries.
- Phyllo sheets dry out quickly; keep them covered with a damp cloth while assembling.
- Can be served warm or at room temperature, perfect with a dipping sauce like harissa or yogurt.
Nutrition
- Serving Size: 1 briouat
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg