If you've ever wanted to try a bite-sized Moroccan delight, this Moroccan Spiced Chicken Briouats Recipe is your perfect gateway. These crispy, golden parcels are filled with warmly-spiced chicken, perfect as an appetizer or a snack to share on a cozy afternoon. I love making them when I want something elegant yet straightforward that brings that rich North African flavor right to the kitchen counter.
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Why This Recipe Works
This Moroccan Spiced Chicken Briouats Recipe brings together the perfect harmony of spices and delicate pastry, resulting in a snack that's both crispy and bursting with flavor. The use of warm spices like cumin, cinnamon, and ginger creates a cozy depth, making these briouats incredibly moreish and satisfying.
- Consistent Texture: Using shredded chicken ensures the filling is tender and evenly distributed inside every triangle.
- Deep, Balanced Flavor: The mix of spices complements the chicken without overpowering it, offering an authentic Moroccan essence.
- Simple Ingredients: All components are easy to find and come together quickly, even if you're new to Moroccan cooking.
- Fast Prep, Big Payoff: The hands-on steps are straightforward, making these briouats an impressive yet achievable treat.
Ingredient Game Plan
Gathering the right ingredients will set you up for success with this Moroccan Spiced Chicken Briouats Recipe. I always opt for fresh herbs and good-quality spices because they cheekily elevate the flavor - and that little difference makes these snacks feel special.
- Cooked shredded chicken: Use poached or roasted chicken for a juicy texture without extra fat.
- Phyllo sheets or brick pastry: Choose fresh if possible; thaw properly to avoid tears when folding.
- Fresh parsley and coriander: Aromatic and bright, they bring a fresh contrast to the warm spices.
- Ground cumin, paprika, ginger, cinnamon: Use quality, fresh spices to maximize aroma and depth.
- Olive oil and melted butter: For a rich mouthfeel and to help crisp up the pastry perfectly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Moroccan Spiced Chicken Briouats Recipe
Step 1 - Prep & Season
Start by heating your olive oil gently over medium heat; you want it shimmering but not smoking. Toss in the chopped onion and sauté until it becomes translucent and pleasantly sweet, about 5 minutes. Then add minced garlic and the warm Moroccan spices-cumin, paprika, ginger, and cinnamon-stirring so they toast lightly and release their fragrance in just a minute or so. This step really builds that signature aroma you'll enjoy filling your kitchen.
Step 2 - Build Flavor
Now, stir in your shredded chicken along with chopped parsley and coriander. Mix everything thoroughly, ensuring the chicken is evenly coated with the spices and herbs. Let this cook gently for 3 to 4 minutes so the flavors marry and the filling is hot but not drying out. Afterwards, set this mixture aside to cool slightly - handling hot filling can make wrapping tricky.
Step 3 - Finish for Best Texture
Lay a phyllo sheet flat and brush it lightly with melted butter, which is key for that beautiful crunch and golden color. Cut into three-inch-wide strips to keep the briouats manageable for folding. Spoon a bit of the filling onto one end of each strip and fold the pastry into neat triangles, sealing the edges with egg yolk for that secure, glossy finish. Arrange these on a parchment-lined baking sheet, brush the tops again with butter, and bake at 375°F (190°C) for about 15 to 20 minutes until the briouats turn golden and crisp. Keep an eye on the edges; they should be toasted to a satisfying crunch without burning.
Pro Moves I Swear By
I've found that resting the filling before wrapping helps prevent the pastry from becoming soggy. Also, brushing every layer with butter is critical-it's what gives these briouats their signature crispiness and golden sheen.
- Doneness Cue: Look for a deep golden color and firm, crisp edges before pulling them from the oven.
- Temperature Trick: Bake on the middle rack to ensure even heat circulation and prevent the bottoms from burning.
- Make-Ahead Move: You can prepare the filling a day ahead and keep it refrigerated; just bring it to room temperature before assembling.
- Skip This Pitfall: Avoid overfilling the pastry strips, or they'll burst while baking, making a mess.
Serve It Up
Finishing Touches
I love scattering a little dried mint or parsley flakes over these Moroccan Spiced Chicken Briouats just before serving-it adds a subtle pop of color and that fresh herbal note that complements the warm spices beautifully. A small bowl of harissa or a lemony yogurt dip also pairs wonderfully for dipping and adds some moisture that balances the crunch.
Great Pairings
These briouats shine when paired with fresh, crisp cucumber salad or a cooling carrot and orange slaw. The crunchy, vitamin-rich sides balance the richness of the pastry and the spices perfectly. For a heartier pairing, a simple couscous salad with toasted almonds and raisins works like a charm.
Easy Plating Wins
For casual get-togethers, pile Moroccan Spiced Chicken Briouats on a rustic wooden board with bowls of dips around to encourage sharing. When you want to impress, arrange each triangle neatly on a bright ceramic plate with garnishes and a drizzle of herb-infused oil. The golden edges against colorful garnishes always make for a beautiful presentation.
Make-Ahead & Storage
Storing Leftovers
Keep leftovers in an airtight container in the fridge for up to three days. You'll notice the pastry softens a bit over time, so if you want to maintain that crisp texture, reheating is key to refreshing the crunch.
Freezer Notes
These briouats freeze surprisingly well! Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They'll keep for about a month. To thaw, leave them overnight in the fridge-then reheat as you would fresh to regain crispiness.
Reheating Moroccan Spiced Chicken Briouats Recipe Without Drying Out
The best way to reheat your Moroccan Spiced Chicken Briouats Recipe is in the oven or air fryer, which crisps the outside beautifully again. Set your oven to 350°F (175°C) and heat for 8-10 minutes. If using an air fryer, 5 minutes at 350°F does the trick. Avoid microwaving if possible, but if you must, cover them loosely with a damp paper towel to keep some moisture in, though the texture won't be quite as crisp.
Frequently Asked Questions
Absolutely! Ground chicken works, but the texture will be denser. Just cook it thoroughly with the spices before filling the briouats.
Brick pastry or filo dough are interchangeable here. They're thin and crisp well, preserving that delicate crunch you want for briouats.
They have warm spices but aren't very hot unless you add extra chili. You can always serve with spicy harissa on the side if you like heat.
Yes! Swap the chicken for sautéed mushrooms, seasoned lentils, or a mix of roasted veggies with the same spices for a lovely vegetarian twist.
Final Thoughts
PrintComplete Recipe
Moroccan Spiced Chicken Briouats Recipe
Moroccan Spiced Chicken Briouats are crispy, savory pastries filled with a fragrant blend of shredded chicken, aromatic spices, and fresh herbs, wrapped in delicate phyllo dough and baked to golden perfection. Perfect as an appetizer or snack, these tasty treats deliver authentic Moroccan flavors in every bite.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Ingredients
Filling
- 2 cup cooked shredded chicken
- 1 small onion, finely chopped
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- Salt and pepper, to taste
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh coriander
Assembly
- 8 phyllo sheets or brick pastry
- 1 egg yolk, for sealing
- 2 tablespoon melted butter or neutral oil, for brushing
- Dried mint or parsley flakes, for garnish
Instructions
- Prepare the filling: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Stir in minced garlic, ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook the mixture until fragrant, about 1-2 minutes.
- Add chicken and herbs: Stir in the cooked shredded chicken along with chopped fresh parsley and coriander. Mix well and cook for 3 to 4 minutes until the filling is heated through. Remove from heat and let the filling cool slightly.
- Prepare phyllo strips: Lay one phyllo sheet flat on a clean surface. Brush it lightly with melted butter or neutral oil. Cut the sheet into strips approximately 3 inches wide to form the base for folding briouats.
- Fill and fold: Place a spoonful of the chicken filling at one end of each phyllo strip. Fold the strip over the filling into a triangle shape, continuing to fold along the strip while maintaining the triangle shape. Seal the edge with the egg yolk to ensure the briouats stay closed while baking.
- Arrange and brush: Place the folded briouats on a parchment-lined baking sheet with the sealed edge side down. Brush the tops with melted butter or neutral oil to promote browning and crispiness.
- Bake: Preheat the oven to 375°F (190°C). Bake the briouats for 18 minutes or until golden brown and crisp on the outside.
- Garnish and serve: Remove from the oven and sprinkle with dried mint or parsley flakes for a colorful presentation. Serve warm as an appetizer or snack.
Notes
- Use fresh phyllo dough if possible and keep it covered with a damp towel to prevent it from drying out while working.
- You can substitute cooked shredded chicken with turkey or even a vegetarian filling like spiced mushrooms.
- To make these dairy-free, use oil instead of melted butter for brushing the phyllo.
- These briouats can be prepared ahead and baked just before serving for convenience.
- Serve with a side of harissa or a yogurt-based dipping sauce for extra flavor.
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