Moroccan Spiced Chicken Briouats

Moroccan spiced chicken briouats are the crispiest bites to set the mood at any gathering. Flaky phyllo parcels hold a rich gently spiced chicken filling that bursts with fresh herbs and warmth.

I always bring these out for family celebrations or quick appetizers they never last long on the table. I recall bringing a batch of these to a friend’s backyard party. They vanished before I made it back to the table my friends still ask for them whenever I visit.

Ingredients

• Cooked shredded chicken: Use leftover roast for tenderness and deep flavor
• Finely chopped onion: Choose yellow onion for natural sweetness and balance
• Olive oil: Adds richness and helps toast the spices select extra virgin for the best taste
• Minced garlic: Fresh cloves for bold aromatic impact look for firm bulbs
• Ground cumin: Essential for earthiness and traditional North African aroma
• Paprika: Offers warmth and subtle color Hungarian or Spanish varieties are both delicious
• Ground ginger: Brings zesty brightness to the filling always use ground for even flavor
• Cinnamon: Delivers subtle sweetness and depth opt for Ceylon cinnamon if possible
• Salt and pepper: Highlights the other spices test as you season for perfect balance
• Chopped fresh parsley: Freshness and vibrant color flat leaf is best for flavor
• Chopped fresh coriander: The classic Moroccan herb for lemony brightness use leaves and tender stems
• Phyllo sheets or brick pastry: Brick is the Moroccan choice but phyllo works beautifully keep it covered so it does not dry out
• Egg yolk: Acts as a natural adhesive for sealing use a fresh egg at room temperature
• Melted butter or neutral oil: Ensures crisp golden pastry use high quality butter or sunflower oil
• Dried mint or parsley flakes: Classic finishing touch dried mint is especially authentic in Morocco

Instructions

Prepare the Aromatic Filling:

In a wide skillet heat olive oil over medium. Add the finely chopped onion and minced garlic. Sauté gently for around 8 minutes until soft and translucent this slow cooking coaxes out their natural sweetness.

Spice the Chicken:

Add the shredded chicken to the skillet. Sprinkle in cumin paprika ginger cinnamon salt and pepper. Stir thoroughly so every piece is well coated. Cook for another 3 to 4 minutes to awaken the flavors and toast the spices.

Herbs and Rest:

Take the pan off the heat and fold in your freshly chopped parsley and coriander. Mix well so the herbs release their fragrance. Allow the filling to cool to room temperature before proceeding. This step is key to avoiding torn pastry.

Shape the Briouats:

Lay out one sheet of phyllo or brick pastry and cover the rest with a barely damp towel to prevent drying. Slice pastry into uniform strips each about 3 inches wide. Place a spoonful of cooled filling at one end.

Fold and Seal:

Starting at the filling end fold the pastry diagonally to form a triangle. Keep folding along the strip flag-style until the filling is snugly encased in a triangle. Brush the final edge with egg yolk and press gently to secure.

Prepare to Bake:

Set each triangle seam-side down on a parchment-lined baking sheet. Lightly brush the tops with melted butter or oil to ensure even browning and maximum crispness.

Bake to Golden Perfection:

Preheat your oven to 375°F or 190°C. Bake for 20 to 25 minutes until the parcels are beautifully golden and crisp. Turn the trays halfway through if needed for even color.

Finish and Serve:

As soon as they emerge from the oven dust lightly with dried mint or parsley flakes. Serve your briouats hot with a small bowl of harissa or cool yogurt dip for contrast.

The aroma that fills my kitchen when cinnamon and cumin meet the hot skillet has always felt like a little taste of Morocco at home. Parsley quickly became a favorite ingredient in my house my kids actually help pick it from our pots for this dish.

Storage Tips

Allow briouats to cool completely before refrigerating. Place in a single layer in an airtight container lined with paper towel to preserve crispiness. They will keep well for two to three days. For freezing lay filled unbaked briouats on a tray freeze until solid then transfer to a zip top bag. Bake directly from frozen just add a few extra minutes.

Ingredient Substitutions

If you cannot find brick pastry use phyllo instead. Thaw frozen phyllo in the fridge overnight and keep it covered with plastic and a towel while filling. For a vegetarian version substitute sautéed mushrooms lentils or mashed chickpeas in place of chicken and adjust the spices.

Serving Suggestions

Serve with hot sauce or Moroccan harissa for those who enjoy a little heat. A side of lemony salad pairs well brightening the dish. Mint tea is a classic Moroccan match for these savory pastries and makes the experience feel truly authentic.

Cultural And Historical Context

Briouats are a loved appetizer and street food staple in Morocco. Traditionally brick pastry is used which is thicker and chewier than phyllo. The triangle shape resembles the folded flag pastries common throughout the Mediterranean. They commonly appear during Ramadan and festive occasions as they are easy to share and perfect for breaking fast.

Seasonal Adaptations

Chopped spinach or grated carrot may be added in spring for extra freshness. Try a dusting of sumac in summer for tartness. Add finely diced preserved lemon for winter brightness.

Success Stories

Friends have texted me photos after their first attempt saying they could not believe something so impressive was so doable. My aunt now includes these in her party spread because of the compliments she receives every time. Kids are drawn to their crispy shape and moms love knowing exactly what is inside.

Freezer Meal Conversion

When life gets busy I make a double batch and freeze a tray of raw briouats. They bake up straight from the freezer for instant snacks even when unexpected guests turn up. The texture stays perfect and the flavor deepens after resting in the freezer.

These crispy briouats are guaranteed to impress your guests. They are the perfect fusion of flavor tradition and ease in a single bite.

Common Recipe Questions

→ How do I prevent phyllo sheets from tearing?

Keep phyllo covered with a damp towel while assembling and let the filling cool before wrapping to avoid tearing.

→ Can I make briouats ahead and bake later?

Yes, assemble the pastries in advance and store covered in the refrigerator until ready to bake.

→ What dips pair well with chicken briouats?

Try serving with spicy harissa sauce, garlic yogurt, or a simple mint yogurt dip for extra flavor.

→ Is brick pastry an alternative to phyllo?

Brick pastry offers a more traditional Moroccan texture and is an excellent substitute if available.

→ Can I make a lighter version of briouats?

For a lighter option, cook the assembled pastries in an air fryer until golden brown and crispy.

→ How do I get evenly golden pastry?

Brush the pastries lightly with melted butter or neutral oil before baking for a crisp, golden finish.