Moroccan Spiced Chicken Briouats

Moroccan Spiced Chicken Briouats are irresistible little parcels packed with savory chicken, warming spices, and fresh herbs all bundled in flaky phyllo pastry. If you love crunchy appetizers with unique depth, this Moroccan classic is worth making.

I fell in love with briouats on a bustling Marrakech street one summer, and since then I have recreated them for countless gatherings. They never last long on the table. The very first time I baked a batch, I was surprised by how golden and crunchy they got in the oven without any mess or fuss. Now friends request them for game nights.

Ingredients

• Cooked shredded chicken: Choose breast for a lighter filling or thigh for juiciness and richer taste
• Phyllo sheets or brick pastry: Go for bakery fresh if possible and keep them covered so they do not dry out
• Onion and garlic: Their aroma is the foundation of the filling
• Olive oil: Adds moisture and helps toast the spices
• Ground cumin and paprika: Select the freshest you can as these bring warmth and color
• Cinnamon and ground ginger: Moroccan classics that create a gentle background spice
• Fresh parsley and coriander: Look for bright green leaves and skip any wilting bunches
• Egg yolk: This seals the triangles so nothing leaks during baking
• Dried mint or parsley: Brings a hint of freshness on top

Instructions

Prepare the Aromatic Base:

Heat olive oil in a wide skillet over medium. Add the finely chopped onion and minced garlic. Sauté them slowly until tender and translucent to build sweetness and flavor.

Spice Up the Chicken:

Stir in the cooked shredded chicken. Sprinkle over cumin, paprika, ginger, cinnamon, salt, and black pepper. Toss well and let the mixture cook for a few minutes so all the flavors blend and the spices toast gently.

Finish with Herbs:

Add chopped parsley and fresh coriander. Stir into the warm filling, letting the herbs wilt but stay green. Remove from the heat and allow the filling to cool so it is easy to handle.

Cut and Fill the Pastry:

Lay out the phyllo or brick sheets and cut them into strips about three inches wide. Keep them covered with a slightly damp cloth to prevent drying.

Shape the Triangles:

Spoon just enough filling near the end of each pastry strip. Fold one corner up and across to make a triangle, then keep folding in a flag motion until you reach the end. Brush a little egg yolk along the final edge to seal tightly.

Ready to Bake:

Arrange all triangles seam side down on a parchment lined baking tray. Brush each piece softly with melted butter or oil for unbeatable crunch.

Bake to Perfection:

Bake in a well preheated oven at three hundred seventy five degrees Fahrenheit or one hundred ninety Celsius for twenty to twenty five minutes until the briouats turn golden with crisp edges.

Add the Finishing Touch:

Out of the oven, scatter dried mint or parsley flakes for a Moroccan finish. Serve right away while they are hot and shatteringly crisp.

Fresh coriander has always been my favorite touch. The first time I used it generously instead of just a little sprinkle my family commented on the incredible aroma wafting from the kitchen. They still talk about that first batch.

Storage and Leftover Tips

Briouats stay crisp for several hours at room temperature and can be gently reheated in the oven the next day. Once cool, store them in a paper lined airtight container to help preserve their crunch. For longer keeping, freeze baked or unbaked triangles in a single layer and reheat directly from frozen for a spontaneous snack spread.

Easy Ingredient Swaps

If you are out of phyllo, spring roll wrappers or even wonton skins are a handy substitute, though the texture will vary. Replace chicken with cooked turkey or mushrooms for a vegetarian version. Experiment with different herbs depending on season and what is fresh— even a handful of dill adds a lovely twist.

Perfect Ways to Serve This

Serve piping hot on a big platter as a crowd pleasing appetizer or as part of a meze board. Every time I bring out a tray, friends scoop them up faster than anything else on the table. They are especially delicious with a creamy yogurt lemon sauce, quick harissa dip, or spoonfuls of zesty Moroccan tomato salad.

Every time I serve these, someone always asks for the recipe before dessert arrives. Briouats vanish from the platter and are always the unexpected hit at potlucks.

Recipe Q&A

→ What type of chicken works best for briouats?

Shredded chicken breast or thigh, either cooked in advance or using leftover roast, offers tender results with great flavor.

→ How do I prevent the pastry from drying out?

Cover phyllo or brick sheets with a slightly damp towel while working to keep them from becoming brittle.

→ Can I prepare briouats ahead of time?

Yes, assemble the triangles in advance and refrigerate. Bake just before serving for crispness.

→ What dips pair well with chicken briouats?

Classic accompaniments include spicy harissa sauce or a cooling yogurt dip to balance the spices.

→ Can I bake instead of fry briouats?

Absolutely. Baking yields crispy, golden pastries with less oil, making the process easier and lighter.