Description
These Moroccan Spiced Chicken Briouats are crispy, golden phyllo pastries filled with aromatic chicken, herbs, and warm spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) ground chicken or finely chopped cooked chicken breast
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 2 tbsp fresh parsley or cilantro, finely chopped
- 1/4 cup toasted slivered almonds (optional)
- 1/4 cup golden raisins (optional)
- 10 sheets phyllo pastry (or warqa)
- 1/4 cup melted butter or olive oil (for brushing)
- Sesame seeds (optional, for topping)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the onion until soft, then add garlic and cook for 1 minute. Stir in the chicken and cook until browned. Add cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Cook 5 more minutes.
- Remove from heat and stir in herbs, almonds, and raisins if using. Let cool slightly.
- Lay one sheet flat, brush lightly with butter or oil, and cut into 3 long strips.
- Add a spoonful of filling to one end of each strip. Fold into a triangle (like a flag) and continue until sealed. Brush final fold with butter.
- Preheat oven to 375°F (190°C). Arrange on a baking sheet, brush tops with butter or oil, sprinkle sesame seeds if desired, and bake 20–25 minutes until golden and crisp.
Notes
- Best served warm.
- Can be made ahead and frozen before baking.
- Pair with a yogurt sauce for dipping.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 briouat
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg