Moroccan Spiced Chicken Briouats (Print-Friendly Format)
Phyllo parcels with spiced chicken, herbs, and bold Moroccan flavor—perfect for sharing or entertaining.
# Ingredients You’ll Need:
→ Filling
01 -
480 ml cooked shredded chicken (breast or thigh)
02 -
1 small onion, finely chopped
03 -
30 ml olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon sweet paprika
07 -
0.5 teaspoon ground ginger
08 -
0.5 teaspoon ground cinnamon
09 -
Salt and freshly ground black pepper, to taste
10 -
2 tablespoons finely chopped fresh parsley
11 -
2 tablespoons finely chopped fresh coriander
→ Pastry
12 -
8 sheets phyllo or brick pastry
13 -
1 egg yolk, beaten (for sealing)
14 -
30 ml melted butter or neutral oil (for brushing)
→ Garnish
15 -
Dried mint or parsley flakes
# How to Make It:
01 -
Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent.
02 -
Incorporate shredded chicken, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3–4 minutes to warm through and release flavors.
03 -
Fold in parsley and coriander, mixing thoroughly. Remove from heat and allow mixture to cool completely.
04 -
Slice pastry sheets into strips approximately 8 cm wide.
05 -
Place a spoonful of cooled filling at the end of each pastry strip. Fold into triangles using a flag-fold method, sealing the final edge with egg yolk.
06 -
Position triangles on a parchment-lined baking tray. Lightly brush surfaces with melted butter or neutral oil.
07 -
Bake in a preheated oven at 190°C for 20–25 minutes or until crisp and golden brown.
08 -
Sprinkle with dried mint or parsley flakes just before serving. Present hot, optionally accompanied by harissa or yogurt dip.
# Extra Tips:
01 -
Using brick pastry provides a more traditional Moroccan texture compared to phyllo.
02 -
Allow the filling to cool fully before wrapping to prevent pastry tears.
03 -
Briouats may be assembled ahead and baked at the last moment for optimal crispness.
04 -
For a lighter option, air-fry at 180°C until golden.