Moroccan Spiced Chicken Briouats Recipe

If you’re looking for a little culinary adventure that’s easy enough for a weeknight but impressive enough for guests, you’ve got to try this Moroccan Spiced Chicken Briouats recipe. These crispy little parcels are bursting with warm spices and tender chicken, wrapped in flaky phyllo that crunches with every bite. I fell in love with these after making them for a friends’ dinner, and they quickly became my go-to appetizer or snack when I want something flavorful but fuss-free.

What makes this Moroccan Spiced Chicken Briouats recipe truly special is the way the spices—like cumin, cinnamon, and paprika—come together to create that signature Moroccan warmth without overwhelming the chicken. Plus, they work perfectly for entertaining because you can make a big batch ahead and either bake or fry them right before serving. Trust me, your guests will be asking for seconds!

Ingredients You’ll Need

Every ingredient in this recipe plays a role in delivering those authentic Moroccan flavors with a fresh punch. When shopping, I recommend picking fresh herbs and quality phyllo sheets since the texture of the pastry really makes these briouats shine.

• Cooked shredded chicken: Use breast or thigh depending on your preference; thigh will be juicier, breast gives a leaner option.
• Small onion: Finely chopped so it melts into the filling nicely without big chunks.
• Olive oil: Adds richness and helps sauté the onion and garlic perfectly.
• Garlic cloves: Minced finely to release that fragrant flavor without overpowering.
• Ground cumin: The earthy base that really sets the Moroccan tone.
• Paprika: For warmth and a subtle smoky note.
• Ground ginger: Adds a slight zing and complexity.
• Cinnamon: Just a hint to boost that exotic warmth.
• Salt and pepper: To taste; essential for balancing flavors.
• Fresh parsley and coriander: Brighten and freshen the spiced filling.
• Phyllo sheets or brick pastry: Look for thin, delicate sheets that crisp beautifully.
• Egg yolk: Used as a glue to seal the parcels tight.
• Melted butter or neutral oil: For brushing the phyllo so it browns crisp and golden.
• Dried mint or parsley flakes: Garnish that adds a final touch of color and flavor.

Variations

I love tweaking this Moroccan Spiced Chicken Briouats recipe to fit the occasion or what’s in my pantry. Feel free to customize your spice mix or swap herbs depending on what you like or have available.

• Vegetarian variation: Replace chicken with sautéed mushrooms and walnuts for a rich filling I tried once at a potluck—everyone loved how hearty they were.
• Spice it up: Add a pinch of cayenne or harissa paste straight into the filling for a fiery kick that works wonders on a chilly night.
• Gluten-free version: Use gluten-free phyllo pastry or spring roll wrappers, which crisp up just as nicely with a little butter.
• Cheesy twist: Sprinkle some crumbled feta or goat cheese inside before folding for an extra indulgent layer.

How to Make Moroccan Spiced Chicken Briouats Recipe

Step 1: Cook the filling

Start by heating olive oil in a pan over medium heat and gently sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and stir for another minute until fragrant—but don’t let it burn! Then, toss in the cumin, paprika, ginger, cinnamon, salt, and pepper, letting the spices bloom for a minute before stirring in your shredded chicken. Cook everything together until the flavors meld and the chicken is warmed through. Finally, stir in the fresh parsley and coriander, then set this spiced filling aside to cool a bit before assembly—it’s much easier to work with when it’s not piping hot.

Step 2: Prepare the phyllo sheets

Lay one phyllo sheet flat on a clean surface and brush it lightly with melted butter or neutral oil. Then, cut the sheet into long strips—about 3 inches wide—so they’re easier to fold into triangles. Keep the rest of your phyllo covered with a kitchen towel to prevent it from drying out while you work.

Step 3: Fill and fold the briouats

Place a spoonful of the chicken mixture at one end of a strip. Fold one corner over to form a triangle, then continue folding the strip along that triangle shape until you reach the end—kind of like folding a flag. Brush the final edge with egg yolk to seal the briouat and prevent it from opening while cooking. This part gets easier with practice, so don’t worry if your first few aren’t perfect!

Step 4: Cook the briouats

You can either fry or bake your briouats depending on your preference. For frying, heat oil in a pan over medium heat and cook the pastries for about 3-4 minutes per side until golden and crisp. If you prefer baking, arrange them on a lined baking sheet, brush the tops with more melted butter, and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. I personally love the buttery crunch baking gives, especially when making a bigger batch.

How to Serve Moroccan Spiced Chicken Briouats Recipe

Garnishes

I almost always finish these off with a sprinkle of dried mint or parsley flakes—the bright green just pops against the golden crust, and it adds a refreshing herbal touch that perfectly complements the warm spices inside.

Side Dishes

When serving Moroccan Spiced Chicken Briouats recipe, I like to pair them with simple sides like a cool cucumber yogurt dip or a fresh tomato and cucumber salad dressed in lemon juice and olive oil. These sides balance the savory richness and add a nice contrast to the warm, crispy bites.

Creative Ways to Present

For special occasions, I’ve arranged the briouats in a circular pattern on a large platter with colorful Moroccan olives and lemon wedges around the edges. It’s festive and inviting, and it gets people chatting while they nibble away. You can also try stacking them in a pyramid shape for a fun finger-food centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Moroccan Spiced Chicken Briouats keep well in an airtight container in the fridge for up to 3 days. I usually layer them with parchment paper to prevent sticking and keep their crispness intact. When I dig into leftovers, the flavors are even better the next day after sitting!

Freezing

I’ve frozen these before by assembling the briouats but skipping the cooking step. After constructing them, I flash-freeze on a tray, then transfer to freezer bags. When I want a quick snack, I bake them straight from frozen; it takes a bit longer, but they come out perfectly crisp without any sogginess.

Reheating

To reheat and keep that wonderful crisp texture, I pop leftovers into a hot oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it makes the pastry soggy. If you’re in a rush, a quick pan-fry on medium heat for a couple of minutes per side brings back the crunch nicely.

FAQs

Final Thoughts

I honestly can’t recommend this Moroccan Spiced Chicken Briouats recipe enough—it’s one of those dishes that feels fancy but comes together like a breeze. Whether you’re entertaining or just craving something a bit different for dinner, it’s always a hit in my house. Give it a try and watch those warm, spiced flavors and crispy textures win everyone over just like they did with me!

Moroccan Spiced Chicken Briouats Recipe

★★★★★ 4.5 from 507 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 16 briouats 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Moroccan
• Diet: Halal

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Description

Moroccan Spiced Chicken Briouats are flavorful, crispy pastry triangles filled with a fragrant mixture of spiced shredded chicken, fresh herbs, and aromatic spices. These bite-sized treats are perfect as appetizers or snacks, featuring a blend of cumin, paprika, cinnamon, and ginger enveloped in delicate phyllo dough, then baked to golden perfection.

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Ingredients

Scale 1x2x3x

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 and Assembly

• 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)

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Instructions

1. Prepare the filling: In a pan over medium heat, heat the olive oil. Add the finely chopped onion and minced garlic, sautéing until translucent. Stir in the spices — cumin, paprika, ground ginger, cinnamon — and cook for another minute until fragrant. Add the shredded chicken, salt, and pepper, mixing well to evenly coat the chicken with the spices. Cook for 3-4 minutes to meld the flavors. Remove from heat and let cool slightly before stirring in the chopped fresh parsley and coriander.
2. Prepare the pastry: Lay out one phyllo sheet on a clean, dry surface. Brush lightly with melted butter or neutral oil. Place a second phyllo sheet on top and brush again. Cut the layered sheets into strips approximately 3 inches wide.
3. Assemble the briouats: Place about 1 tablespoon of the chicken filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle, folding repeatedly along the strip’s length until you reach the end. Use the egg yolk as glue to seal the final edge tightly. Repeat with remaining strips and filling.
4. Bake the briouats: Preheat the oven to 375°F (190°C). Arrange the briouats on a baking sheet lined with parchment paper. Brush the tops lightly with melted butter or oil to ensure a golden crust. Bake for 15-20 minutes or until crisp and golden brown.
5. Garnish and serve: Sprinkle dried mint or parsley flakes over the warm briouats for an aromatic finish. Serve immediately as an appetizer or snack.

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Notes

• You can substitute shredded chicken with cooked minced lamb or beef for variation.
• If you don’t have phyllo sheets, you can use spring roll wrappers or brick pastry sheets.
• For a crispier texture, ensure the filling is not too moist before assembling.
• These briouats can also be lightly fried instead of baked for a richer flavor.
• Leftovers can be reheated in a toaster oven to retain crispiness.

Keywords: Moroccan,Spiced Chicken,Briouats,Phyllo,Appetizer,Snack,Finger Food,Middle Eastern