Description
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.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 briouat
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg
