Description
Indulge in the crispy delight of Moroccan Spiced Chicken Briouats, a flavorful pastry that will elevate your gatherings. These golden triangles are filled with tender, seasoned chicken and aromatic spices, all wrapped in flaky phyllo dough. Perfect as appetizers or party snacks, they offer an exotic taste of Moroccan cuisine that will impress your guests. Easy to prepare and versatile, these briouats can be enjoyed warm with a variety of dipping sauces or as part of a mezze spread. With each bite, experience the perfect blend of spices and textures that make these pastries a must-try.
Ingredients
Scale
- 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
- 8 phyllo sheets or brick pastry
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic until translucent.
- Add shredded chicken along with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes. Stir in chopped parsley and coriander; remove from heat to cool.
- Cut phyllo sheets into strips about 3 inches wide.
- Place a spoonful of filling at one end of each strip. Fold into triangles until sealed securely with egg yolk brushed on edges.
- Arrange on a parchment-lined baking tray and brush with melted butter or oil. Bake at 375°F (190°C) for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 2 briouats (90g)
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
Keywords: Keep unused phyllo covered with a damp cloth to prevent drying. Feel free to customize the filling by adding your favorite herbs or vegetables.