Moroccan Chicken Briouats
Crispy, fragrant Moroccan chicken briouats filled with warmly spiced shredded chicken, perfect as a party appetizer or snack.
Ingredients
For the filling
- 2 cups cooked shredded chicken (breast or thigh) From a roast or rotisserie
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, 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 (cilantro)
For assembling
- 8 sheets phyllo sheets or brick pastry Thawed if frozen
- 1 egg yolk For sealing
- 2 tablespoons melted butter or neutral oil For brushing
- Dried mint or parsley flakes For garnish
Instructions
Prepare the filling
- Heat olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook for another minute.
- Add spices (cumin, paprika, ginger, cinnamon, salt, and pepper) and toast briefly until fragrant.
- Add shredded cooked chicken and cook for 3–4 minutes to coat with spices.
- Remove from heat and stir in chopped parsley and coriander. Let the filling cool.
Assemble the briouats
- Lay one phyllo sheet flat, brush lightly with melted butter or oil, and place a second sheet on top.
- Cut the doubled phyllo into strips about 3 inches wide.
- Place a spoonful of chicken filling at the end of each strip.
- Fold the corner over the filling to form a triangle and continue folding to keep the triangle shape.
- Seal the final edge with beaten egg yolk.
Cook until golden
- For pan-frying: heat a non-stick skillet over medium, add melted butter or oil, and fry briouats until golden and crispy, about 3–4 minutes per side.
- For baking: preheat oven to 375°F (190°C), place briouats on a baking sheet, brush with melted butter, and bake for 15–20 minutes, brushing once halfway through.
- For extra crispness, finish baked briouats under the broiler for 30–60 seconds.
Serve
- Arrange on a platter and sprinkle lightly with dried mint or parsley flakes. Serve warm.
Notes
Keep phyllo covered with a damp towel to prevent drying and tearing. Cool the filling to avoid soggy pastry. Use a light hand when brushing butter to prevent greasiness.