Moroccan Spiced Chicken Briouats (Printable Version)
Crisp phyllo triangles filled with spiced shredded chicken and fresh herbs, baked to golden perfection.
# Ingredients Required:
→ Filling
01 -
320 g cooked shredded chicken (breast or thigh)
02 -
1 small onion, finely chopped
03 -
2 tablespoons (30 ml) olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon (2 g) ground cumin
06 -
1 teaspoon (2 g) paprika
07 -
1/2 teaspoon (1 g) ground ginger
08 -
1/2 teaspoon (1 g) ground cinnamon
09 -
Salt and black pepper to taste
10 -
2 tablespoons (8 g) chopped fresh parsley
11 -
2 tablespoons (8 g) chopped fresh coriander
→ Assembly
12 -
8 phyllo sheets or brick pastry
13 -
1 egg yolk (for sealing)
14 -
2 tablespoons (30 ml) melted butter or neutral oil (for brushing)
15 -
Dried mint or parsley flakes (for garnish)
# Guide to Cooking:
01 -
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until translucent, approximately 3 minutes.
02 -
Incorporate the shredded chicken into the skillet. Season with cumin, paprika, ground ginger, ground cinnamon, salt, and black pepper. Stir and cook for 3 to 4 minutes to blend the flavors.
03 -
Remove the skillet from heat and fold in chopped fresh parsley and coriander. Allow the mixture to cool slightly.
04 -
Cut phyllo or brick pastry sheets into strips approximately 7.5 cm wide, suitable for folding into triangles.
05 -
Place a spoonful of the cooled filling at one end of each pastry strip. Fold the strip repeatedly into triangle shapes, resembling a flag, to enclose the filling. Seal the edge with egg yolk.
06 -
Arrange the folded briouats on a baking tray lined with parchment paper. Brush each lightly with melted butter or neutral oil. Bake in a preheated oven at 190°C for 20 to 25 minutes, until golden and crisp.
07 -
Sprinkle dried mint or parsley flakes over the baked briouats. Serve immediately, complemented by harissa or a yogurt-based dip.
# Extra Suggestions:
01 -
Chilling the filling slightly before assembling helps the briouats hold their shape during folding and baking.