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.
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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish and serve: Sprinkle dried mint or parsley flakes over the warm briouats for an aromatic finish. Serve immediately as an appetizer or snack.
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