Moroccan Spiced Chicken Briouats (Printer-Friendly Version)
Flaky pastries filled with spiced chicken and aromatic herbs, perfect for flavorful snacking or entertaining.
# Required Ingredients:
→ Filling
01 -
200 grams cooked shredded chicken breast or thigh
02 -
1 small onion, finely chopped
03 -
2 tablespoons olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon paprika
07 -
1 teaspoon ground ginger
08 -
1 teaspoon ground cinnamon
09 -
Salt and black pepper, to taste
10 -
2 tablespoons chopped fresh parsley
11 -
2 tablespoons chopped fresh coriander (cilantro)
→ Assembly and Finishing
12 -
Phyllo dough sheets or brick pastry, cut into 7.5 cm (3 inch) squares
13 -
1 egg yolk (for sealing edges)
14 -
2 tablespoons melted unsalted butter or neutral oil (for brushing)
15 -
Dried mint or parsley flakes (for garnish)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic; sauté until softened and fragrant, about 3-4 minutes.
02 -
Incorporate shredded chicken along with ground cumin, paprika, ginger, cinnamon, salt, and black pepper. Stir well to combine all ingredients evenly.
03 -
Add chopped parsley and coriander and cook for an additional 2 to 3 minutes. Remove from heat and allow mixture to cool slightly.
04 -
Set the oven to 190°C (375°F) and line a baking tray with parchment paper.
05 -
Place a spoonful of filling in the center of each phyllo square. Fold over to create a triangle or rectangle shape and seal the edges with egg yolk.
06 -
Arrange briouats on the baking tray, brush each piece with melted butter or oil, and bake for 15 to 20 minutes until golden brown and crispy.
07 -
Sprinkle dried mint or parsley flakes over the baked briouats before serving.
# Handy Cooking Tips:
01 -
Work quickly with phyllo dough to prevent it from drying out.
02 -
Store leftover pieces in an airtight container refrigerated for up to 3 days.
03 -
Leftover briouats can be reheated in a 175°C oven for 10-15 minutes.