Moroccan Spiced Chicken Briouats Recipe

I’m so excited to share this Moroccan Spiced Chicken Briouats Recipe with you because it’s one of those dishes that instantly transports you to a bustling Moroccan souk. The combination of warm spices—like cumin, cinnamon, and ginger—mixed with tender chicken is absolutely irresistible. Plus, these delicate, crispy pastry triangles are perfect for any occasion, whether it’s a cozy weeknight or a fancy appetizer for guests.

What makes this recipe really special is how it marries simple ingredients into something that looks and tastes like a labor of love, but is actually pretty straightforward to make. If you’ve been searching for a crowd-pleaser with a spice-forward punch, this Moroccan Spiced Chicken Briouats Recipe might just become your new go-to!

Ingredients You’ll Need

Each ingredient in this Moroccan Spiced Chicken Briouats Recipe works together to build layers of flavor and texture. A quick note: if you grab fresh herbs and good-quality phyllo sheets, you’re already halfway to success.

• Cooked shredded chicken: I prefer dark meat for juiciness, but breast works fine; make sure it’s well shredded.
• Small onion: Finely chopped so it melds smoothly into the filling without chunky bites.
• Olive oil: Adds richness and helps sauté the aromatics nicely.
• Garlic cloves: Fresh minced garlic amps the flavor—don’t skip it!
• Ground cumin: This is the earthy backbone of the spice mix.
• Paprika: Adds a subtle smoky warmth.
• Ground ginger: Brings a mild zing and balances the heat.
• Cinnamon: Just a hint for that classic Moroccan warmth.
• Salt and pepper: Essential for seasoning just right.
• Fresh parsley: Brightens the filling with herbal freshness.
• Fresh coriander: For that authentic Moroccan herbaceous touch.
• Phyllo sheets or brick pastry: Ultra-thin and delicate – handle with care to avoid tearing.
• Egg yolk: Used as a glue to seal the briouats perfectly.
• Melted butter or neutral oil: For brushing the wrappers to give that golden crisp.
• Dried mint or parsley flakes: A lovely finishing garnish.

Variations

One thing I love about the Moroccan Spiced Chicken Briouats Recipe is how adaptable it is—you can tweak it to suit your pantry or dietary needs perfectly. Feel free to experiment; these small changes can make it your own special creation.

• Variation: I sometimes swap out the chicken for spiced ground lamb or beef, which adds a deeper flavor and makes it a little heartier.
• Vegetarian twist: Try replacing the chicken with cooked, spiced lentils or mushrooms for a meatless version that’s just as satisfying.
• Spice level: If you like heat, adding a pinch of cayenne or some harissa to the filling really kicks it up.
• Gluten-free: You can use gluten-free phyllo if you find it, though it can be more delicate to handle.

How to Make Moroccan Spiced Chicken Briouats Recipe

Step 1: Sauté the Aromatics and Spices

Heat your olive oil in a skillet over medium heat. Toss in the finely chopped onion and cook until translucent and soft—about 5 minutes. Add the minced garlic and stir constantly so it doesn’t burn, cooking for just a minute until fragrant. Then sprinkle in the cumin, paprika, ground ginger, and cinnamon. Let these spices toast for about 30 seconds to a minute; you’ll know it’s ready when your kitchen smells like a warm Moroccan marketplace.

Step 2: Mix in the Chicken and Herbs

Now add your shredded chicken to the skillet and stir to coat it evenly with the spice mixture. Season with salt and pepper to taste. Cook everything together for a few minutes to marry those flavors well. Take the pan off the heat, then mix in the chopped fresh parsley and coriander. The fresh herbs really brighten the mixture, so don’t underestimate this step!

Step 3: Assemble the Briouats

Gently unroll your phyllo sheets and keep them covered with a damp towel so they don’t dry out—that’s a key tip to avoid tears. Cut the phyllo into long strips, about 3 inches wide. Brush each strip lightly with melted butter or neutral oil to keep them pliable and help them crisp up nicely. Place a spoonful of the chicken filling at one end of the strip, then fold the corner over to form a triangle. Keep folding along the strip like a flag until you reach the end. Use a little beaten egg yolk to seal the final edge so your filling doesn’t spill out during cooking.

Step 4: Cook Until Golden and Crispy

You can either shallow fry these briouats in hot oil for about 2-3 minutes per side until golden, or you can bake them at 375°F (190°C) on a parchment-lined tray for about 20 minutes, brushing them with extra melted butter halfway through to get that perfect crispness. Baking is a bit healthier and just as delicious, but frying gives them that classic crunch.

How to Serve Moroccan Spiced Chicken Briouats Recipe

Garnishes

I love sprinkling a handful of dried mint or parsley flakes over the top before serving. It adds a pretty pop of color and a fresh aroma that complements the warm spices perfectly. Sometimes, a little drizzle of harissa or a squeeze of lemon juice on the side works wonders too.

Side Dishes

These are great alongside simple sides like a crisp cucumber and tomato salad with lemon vinaigrette or a light bowl of lentil soup. When I’m feeling festive, I pair them with fluffy couscous tossed with toasted almonds and raisins—such a lovely contrast.

Creative Ways to Present

For special occasions, I arrange the briouats in a circular pattern on a large platter and add fresh herb sprigs and thin lemon slices for a colorful, inviting look. I also like serving them on a bed of lightly dressed arugula or mint leaves for a fresh bite in every mouthful.

Make Ahead and Storage

Storing Leftovers

Leftover briouats store well in an airtight container in the fridge for up to 3 days. I usually pop a paper towel in the container to soak up any moisture and keep them from getting soggy. When you reheat, you’ll want to give them a quick bake to bring back that crispness.

Freezing

I’ve had great success freezing these before cooking. Assemble the briouats, place them on a baking sheet so they’re not touching, and freeze until solid. Then transfer to a freezer-safe bag. When I want to cook them, I bake from frozen adding a few extra minutes to the baking time.

Reheating

To reheat and keep that crisp texture, I always pop them in a preheated oven at 350°F (175°C) for 8-10 minutes instead of microwaving. It’s a small extra step but totally worth it—no soggy pastry here!

FAQs

Final Thoughts

This Moroccan Spiced Chicken Briouats Recipe holds a special place in my kitchen because it’s that perfect blend of fragrant spices wrapped up in a crispy, golden hug of pastry. Making them can feel like a little project, but trust me, it’s so worth the effort. I hope you give them a try—they’re sure to impress your family, friends, or even just your own taste buds on a quiet night in.

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