Moroccan Spiced Chicken Briouats

Moroccan Spiced Chicken Briouats bring vibrant North African flavors into a crispy, golden pastry perfect for snacks or light dinners. These little triangles are as fun to make as they are to eat, and they swiftly turn simple cooked chicken into a fragrant, spiced treat perfect for sharing or solo indulgence.

I first made these when I had leftover roast chicken and a craving for something a bit exotic yet familiar. They quickly became a favorite for busy evenings when I wanted a dish with personality but no fuss.

Ingredients

• Cooked shredded chicken: for easy protein that soaks up the spices nicely, use fresh or leftover for convenience
• Small onion: adds sweetness and body, opt for a firm, fresh onion for best flavor
• Olive oil: to sauté and enrich the spices, choose extra virgin for its fruity notes
• Garlic cloves: give that essential aromatic bite, fresh is best to brighten the dish
• Ground cumin: is earthy and warm, a North African staple that defines the filling's flavor
• Paprika: brings smokiness and color, smoking your own paprika or choosing a good quality one elevates the taste
• Ground ginger: adds gentle heat and brightness, make sure it is fresh to avoid a stale aftertaste
• Cinnamon: introduces subtle sweetness and complexity, select Ceylon cinnamon for its delicate aroma
• Salt and pepper: to balance and enhance the spices
• Fresh parsley and coriander: for herbal freshness to lighten the richness, pick vibrant bunches free from wilt
• Phyllo or brick sheets: for the crisp, flaky exterior, handle carefully to avoid tearing
• Egg yolk: used for sealing to create a neat hold and golden finish
• Melted butter or neutral oil: for brushing to foster browning and crispness
• Dried mint or parsley flakes: sprinkled on top add color and an herbal note to finish

Instructions

Build The Flavor Base:

In a skillet warm olive oil over medium heat and add the finely chopped onion and minced garlic. Cook gently until translucent and tender which should take about five minutes. This slow cooking unlocks the sweetness of the onion and tones down raw garlic sharpness which forms the flavor foundation.

Season And Cook The Chicken:

Toss in the shredded chicken into the skillet with the warm onion and garlic. Sprinkle in ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Stir thoroughly to evenly coat the chicken with spices. Let it cook on medium low for three to four minutes to marry the flavors well.

Add Fresh Herbs And Cool:

Remove the skillet from heat and fold in the chopped fresh parsley and coriander. Mix to distribute herbs evenly. Transfer the mixture to a bowl to cool slightly before filling the pastry which makes folding easier and prevents sogginess.

Prepare The Phyllo Pastry:

Cut the phyllo or brick sheets into strips about three inches wide. Keep the sheets under a slightly damp towel to prevent drying out which makes them easier to handle and less likely to crack during folding.

Fill And Fold Briouats:

Place a spoonful of the chicken filling at one end of each strip. Fold the strip into triangles by lifting the corner over the filling, like making a flag shape, repeating until you reach the end of the strip. Seal the final edge by brushing with egg yolk to ensure it sticks properly.

Arrange And Brush:

Lay the folded triangular briouats on a baking tray covered with parchment paper. Using a brush, lightly coat each triangle with melted butter or oil for a golden crust.

Bake To Crispness:

Bake in a preheated oven at 375°F 190°C for 20 to 25 minutes or until the briouats are crisp and deeply golden. Keep an eye during the last five minutes to avoid burning.

Finish And Serve:

Remove from oven and sprinkle with dried mint or parsley flakes to add a final herbal lift and color contrast. Serve hot alongside harissa or a cool yogurt dip for complementary flavors.

My favorite ingredient is the cinnamon which unexpectedly adds warmth and a hint of sweetness that rounds out the spice profile perfectly. These briouats remind me of lively family gatherings where everyone would reach for seconds before we even finished the first plate.

Storage Tips

Store cooled briouats in an airtight container in the refrigerator for up to three days. To reheat keep them in the oven at 350°F 175°C for about 10 minutes to regain crispness rather than microwaving which makes them soggy.

Ingredient Swaps

Chicken thighs can replace chicken breast for juicier filling. Phyllo pastry might be swapped for spring roll wrappers but expect a slightly different texture. If fresh herbs are not available dried can be used at half quantity though fresh is best.

Serving Ideas

Pair with a fresh cucumber and tomato salad drizzled with lemon juice for brightness. Offer harissa or tzatziki for dipping to add an extra kick or cooling contrast. Serve alongside fluffy couscous or a simple mint yogurt for a satisfying meal.

I learned the hard way that toasting the spices lightly before adding them to the chicken amps up their aroma and delivers a depth you can really taste in the final dish.

Frequently Asked Recipe Questions

→ What type of chicken is best for the filling?

Cooked shredded chicken breast or thigh works well, providing tender texture and absorbing spices effectively.

→ Can I substitute phyllo with another pastry?

Brick pastry can be used as an alternative; both create a crisp exterior suitable for folding and baking.

→ How do I prevent the phyllo from drying out during preparation?

Keep phyllo sheets covered with a damp towel while working to maintain moisture and prevent cracking.

→ What spices give the filling its Moroccan flavor?

A blend of cumin, paprika, ground ginger, and cinnamon creates the warm, aromatic profile typical of Moroccan cuisine.

→ How should the briouats be served for best taste?

Serve warm, sprinkled with dried mint or parsley flakes, accompanied by harissa or a yogurt-based dip to balance the spices.