Description
Moroccan Spiced Chicken Briouats are delightful savory pastries filled with a fragrant blend of shredded chicken, aromatic spices, and fresh herbs, wrapped in crispy phyllo or brick pastry. These bite-sized treats capture the essence of Moroccan flavors with cumin, paprika, ginger, and cinnamon, making for an irresistible appetizer or snack.
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
For Assembling
- 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
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add spices and chicken: Stir in ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Mix well to coat the onions and garlic with spices. Add the shredded chicken and cook for 5 minutes, allowing the flavors to meld together. Remove from heat and stir in fresh chopped parsley and coriander. Let the filling cool slightly.
- Prepare the pastry: Lay out a sheet of phyllo or brick pastry on a clean surface. Brush it lightly with melted butter or neutral oil. Cut the sheet into strips about 3 inches wide.
- Fill and fold briouats: Place a spoonful of the chicken filling at one end of each strip. Fold the pastry over the filling to form a neat triangle shape, continuing to fold in triangle shapes along the strip until fully sealed. Use a little egg yolk to seal the final edge.
- Cook the briouats: Preheat the oven to 375°F (190°C). Place the folded briouats on a baking sheet lined with parchment paper. Brush the tops with melted butter or neutral oil. Bake for about 20-25 minutes, or until golden brown and crispy.
- Garnish and serve: Remove from the oven and garnish with dried mint or parsley flakes. Serve warm as an appetizer or snack.
Notes
- You can use either chicken breast or thigh meat depending on your preference for lean or juicier filling.
- If you prefer, briouats can also be pan-fried in a skillet with oil to achieve crispiness.
- Make sure to handle the phyllo sheets gently to avoid tearing.
- Leftover briouats can be reheated in an oven for best texture retention.
- Adjust the spice levels according to your taste preference.
Keywords: Moroccan chicken appetizers, spiced chicken pastries, briouats, Moroccan finger food, savory phyllo treats