Moroccan Spiced Chicken Briouats (Printable Format)
Golden triangles of spiced chicken and herbs in crisp pastry, perfect for sharing or savoring as a snack.
# Needed Ingredients:
→ Filling
01 -
2 cups cooked shredded chicken (breast or thigh)
02 -
1 small onion, finely chopped
03 -
2 tablespoons olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon paprika
07 -
1/2 teaspoon ground ginger
08 -
1/2 teaspoon cinnamon
09 -
Salt and freshly ground black pepper, to taste
10 -
2 tablespoons chopped fresh parsley
11 -
2 tablespoons chopped fresh coriander
→ Pastry and Assembly
12 -
8 sheets phyllo dough or brick pastry
13 -
1 egg yolk
14 -
2 tablespoons melted butter or neutral oil
15 -
Dried mint or parsley flakes for garnish
# Preparation Steps:
01 -
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
02 -
Stir in the shredded chicken, ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes to blend flavors.
03 -
Add chopped parsley and coriander. Mix thoroughly, remove from heat, and allow the filling to cool completely.
04 -
Cut each phyllo or brick sheet into strips approximately 3 inches wide. Keep unused sheets covered to prevent drying.
05 -
Place a spoonful of cooled filling at one end of each strip. Fold into a triangle shape, overlapping in flag style. Brush the tip with egg yolk to seal.
06 -
Place prepared triangles on a parchment-lined baking sheet. Brush tops lightly with melted butter or neutral oil.
07 -
Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes or until pastries are golden and crisp.
08 -
Sprinkle with dried mint or parsley flakes before serving. Serve hot, accompanied by harissa or yogurt dip if desired.
# Supplementary Details:
01 -
Ensure the filling is completely cooled before shaping to prevent pastry from becoming soggy.