Moroccan Spiced Chicken Briouats

Moroccan Spiced Chicken Briouats make the perfect snack or appetizer when you want to impress without spending hours in the kitchen. They combine tender, spiced chicken with flaky pastry to create a crunchy, aromatic bite that feels both special and comforting. Whether you are cooking for guests or simply craving something flavorful, these briouats are a wonderful choice.

I remember making these during a bustling holiday party, and they disappeared so fast everyone asked for the recipe. Now I often bring them to potlucks as my guaranteed crowd-pleaser.

Ingredients

• Cooked shredded chicken breast or thigh: provides hearty protein and absorbs the spices beautifully Opt for moist chicken so the filling stays tender
• Small onion: finely chopped adds a natural sweetness and depth when sautéed
• Olive oil: used to sauté the onion and garlic giving richness and a smooth base flavor Choose good quality extra virgin if possible
• Garlic cloves: minced for a punch of sharp, pungent flavor essential for the authentic taste
• Ground cumin: brings warm, earthy undertones that are key to Moroccan dishes
• Paprika: adds smoky, slightly spicy notes enhancing the complexity
• Ground ginger: supplies gentle sweet heat balancing the spices perfectly
• Cinnamon: contributes warmth and a subtle sweetness that rounds everything off
• Salt and pepper: to taste amplify all the other flavors without overwhelming them
• Fresh parsley: chopped for a bright, herbaceous lift to freshen the filling
• Fresh coriander: chopped adds citrusy brightness that makes the flavors pop
• Phyllo sheets or brick pastry: for that wonderfully flaky and crispy shell Be sure to keep sheets covered with a damp cloth to prevent drying out
• Egg yolk: to seal the pastries helping them hold their shape during baking
• Melted butter or neutral oil: to brush on top for a golden, crisp finish
• Dried mint or parsley flakes: for garnish delivers a fresh pop of color and aroma

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat. Add the finely chopped onions and minced garlic. Cook gently until soft and fragrant, about 5 to 7 minutes. This slow cooking releases sweetness and builds flavor layers.

Add the Chicken and Spices:

Toss in the shredded chicken, cumin, paprika, ginger, cinnamon, and season with salt and pepper. Stir thoroughly to combine everything evenly. Let the spices toast briefly with the chicken so their flavors bloom.

Incorporate Fresh Herbs:

Add the chopped parsley and coriander to the skillet. Stir to mix and cook for another 2 to 3 minutes. Remove the mixture from heat and allow it to cool slightly – this makes handling easier when assembling the pastries.

Prepare the Baking Surface and Pastry:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper. Cut your phyllo or brick pastry sheets into squares roughly 3 by 3 inches.

Fill and Shape the Briouats:

Place a spoonful of the chicken mixture in the center of each pastry square. Fold the pastry over the filling into a triangle or rectangle, sealing the edges carefully with egg yolk to keep them closed during baking.

Brush and Bake:

Arrange the filled briouats on the baking sheet. Brush each with melted butter or neutral oil. Bake in the preheated oven for 15 to 20 minutes until they become golden brown and irresistibly crispy.

Add Final Touches:

Once baked, sprinkle with dried mint or parsley flakes for a vibrant finishing touch. Serve warm for the best taste and texture.

Bookmark

I love how the fresh coriander brightens the filling just at the end. It reminds me of sharing these pastries with my family on a chilly evening where the warm spices felt so comforting and special.

Storage Tips

Let your briouats cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to three days. To enjoy them later, reheat in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 to 15 minutes until warmed through and crispy again. Avoid microwaving as it makes the pastry soggy.

Ingredient Substitutions

• If you don’t have fresh coriander on hand, dried coriander can work though fresh is best for brightness
• You can swap chicken for lamb, beef, or even spiced vegetables to suit dietary preferences
• Puff pastry can be used instead of phyllo but note the texture will be more tender and less crisp
• If you want to skip egg yolk for sealing, a brush of water or vegan-friendly milk may work but may be less secure

Serving Suggestions

These briouats pair beautifully with a simple fresh salad or couscous to keep the meal light and vibrant. Roasted vegetables also complement the warm spices well. For dipping sauces, a cooling tzatziki or a spicy harissa adds contrast. Mint tea served alongside really ties into the Moroccan theme or try a crisp white wine for a grown-up touch.

Cultural Context

Briouats are a beloved Moroccan snack often enjoyed during celebrations or gatherings. They reflect the rich spice heritage of Moroccan cooking, blending sweet and savory notes for a memorable taste. This recipe is a wonderful way to experience a small but delicious part of Moroccan culinary tradition right in your home kitchen.

Pro Tips

• Keep the phyllo dough covered with a damp towel while working to prevent it from drying and tearing
• I learned the hard way that toasting the spices in the pan with the chicken truly unlocks their aroma and taste
• Brushing each pastry with melted butter before baking ensures the briouats become perfectly golden and crisp

Common Recipe Questions

→ Can these briouats be frozen before baking?

Yes, you can freeze the unbaked briouats on a tray until firm, then transfer them to a freezer-safe bag for up to three months without losing quality.

→ What can I use instead of phyllo dough?

Puff pastry works as an alternative, though it will create a softer, less crispy texture compared to phyllo or brick pastry.

→ How do I prevent phyllo sheets from drying out?

Work quickly when handling phyllo, and cover unused sheets with a damp cloth to keep them moist while assembling the briouats.

→ Can I substitute different meats or fillings?

Absolutely! Try lamb, beef, or vegetables to customize the filling and add variety to this dish.

→ What is the best way to reheat leftover briouats?

Reheat leftovers in a preheated oven at 350°F (175°C) for 10-15 minutes to restore their crispiness without drying out the filling.

→ How do the spices enhance the filling?

Spices like cumin, paprika, ginger, and cinnamon add warmth, depth, and a subtle sweet heat that balance the savory chicken and herbs.