I love how these Moroccan spiced chicken briouats turn simple ingredients into something that feels special and comforting at the same time. Crispy, golden phyllo wrapped around warmly spiced chicken creates a dish that works just as well for a casual family dinner as it does for entertaining. Every time I make them, the kitchen fills with the aroma of cumin, cinnamon, and herbs, and it instantly puts me in the mood for sharing good food.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers bold flavor without complicated steps. The filling comes together quickly, and the spices transform leftover or rotisserie chicken into something completely new. I also like how flexible these briouats are, since I can serve them as an appetizer, a snack, or even a light meal with a salad. Another reason I keep coming back to this recipe is that I can prepare the filling ahead of time, which makes assembly stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
8 phyllo sheets or brick pastry
1 egg yolk
2 tablespoons melted butter or neutral oil
Dried mint or parsley flakes for garnish
Directions
I start by heating the olive oil in a skillet over medium heat, then I add the onion and garlic and cook them until soft and fragrant. Once the base is ready, I stir in the shredded chicken along with all the spices, making sure everything is evenly coated. After a few minutes, I fold in the fresh herbs and remove the pan from the heat, letting the filling cool completely so the phyllo stays crisp later.
While the filling cools, I cut the phyllo sheets into long strips and keep them covered with a damp towel. I place a small amount of filling at the end of each strip and fold it into a neat triangle, sealing the edge with egg yolk. I arrange the briouats on a lined baking sheet, brush them lightly with butter or oil, and bake them until golden and crisp.
Servings And Timing
I usually get about 8 briouats from this recipe, depending on how generously I fill them. Prep time takes around 35 minutes, and baking takes about 25 minutes. From start to finish, I plan for roughly 1 hour, which makes this recipe manageable even on busy days.
Variations
I sometimes swap the chicken for leftover turkey or cooked ground chicken when I want a slightly different flavor. For a spicier version, I like adding a pinch of cayenne or serving the briouats with a harissa yogurt dip. When I cannot find phyllo, I use spring roll wrappers, which give a crunchier texture that I also enjoy.
Storage/Reheating
I store leftover briouats in an airtight container in the refrigerator for up to three days. When I want to reheat them, I always use the oven so they crisp back up nicely. If I am planning ahead, I freeze them unbaked and bake them straight from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I Prepare The Filling In Advance?
I often make the filling a day ahead and keep it refrigerated. This saves time and makes assembly much easier.
What Is The Best Way To Keep Phyllo From Drying Out?
I always keep unused phyllo covered with a damp towel while I work. This simple step prevents cracking and tearing.
Can I Fry These Instead Of Baking?
I have fried them before, and they turn out very crisp. I just make sure the oil is not too hot so they cook evenly.
Are These Suitable For A Party?
I love serving these at gatherings because they are easy to eat and can be made ahead. They disappear quickly from the platter.
Can I Make Them Less Spiced?
I simply reduce the cinnamon and cumin slightly when I want a milder flavor, especially for kids.
Conclusion
I keep coming back to these Moroccan spiced chicken briouats because they are flavorful, versatile, and satisfying without being complicated. The combination of crispy pastry and warmly seasoned chicken always feels like a treat, no matter the occasion. Whenever I want a dish that feels special but still approachable, this recipe is the one I reach for.
These Moroccan spiced chicken briouats are crispy phyllo triangles filled with warmly seasoned chicken and herbs. Perfect as an appetizer, snack, or light meal, they deliver bold flavor with minimal fuss.
Ingredients
2 cups cooked shredded chicken
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh coriander, chopped
8 phyllo sheets or brick pastry
1 egg yolk
2 tablespoons melted butter or neutral oil
Dried mint or parsley flakes for garnish
Instructions
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft and fragrant.
Stir in shredded chicken, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook until evenly coated and warmed through.
Fold in chopped parsley and coriander. Remove from heat and let the filling cool completely.
Cut phyllo sheets into long strips and keep covered with a damp towel to prevent drying.
Place a spoonful of filling at one end of a phyllo strip. Fold into a triangle, sealing the edge with egg yolk.
Arrange briouats on a lined baking sheet. Brush with melted butter or oil.
Bake at 375°F (190°C) for 20–25 minutes, or until golden and crisp. Garnish with dried mint or parsley if desired.
Notes
Keep phyllo sheets covered while working to prevent them from drying out.
Filling can be made ahead and refrigerated for up to 1 day.
Unbaked briouats freeze well—bake from frozen with a few extra minutes.
Serve with yogurt, harissa dip, or a fresh salad for a complete meal.
