Moroccan Spiced Chicken Briouats (Printer-friendly)
Crispy phyllo triangles filled with aromatic spiced chicken, herbs, and honey.
# What You'll Need:
→ Chicken Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 10 oz boneless skinless chicken breast, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon honey
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons chopped fresh parsley
16 - Zest of 1/2 lemon
→ Assembly
17 - 12 sheets phyllo pastry
18 - 4 tablespoons melted butter
19 - 1 egg yolk, beaten
20 - 1 tablespoon sesame seeds
# How to Prepare:
01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant, being careful not to burn it.
02 - Add diced chicken to the skillet. Cook, stirring frequently, for 5-7 minutes until chicken is cooked through and lightly browned on edges.
03 - Sprinkle cumin, ginger, cinnamon, coriander, paprika, cayenne, salt, and black pepper over the chicken. Stir well to coat and cook for 2 minutes to allow spices to bloom and release their aromatics.
04 - Drizzle honey over the mixture and add cilantro, parsley, and lemon zest. Mix thoroughly and cook for 2-3 minutes until everything is well incorporated. Remove from heat and allow filling to cool for 10-15 minutes before wrapping.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
06 - Lay one sheet of phyllo pastry on a clean work surface. Keep remaining sheets covered with a damp cloth to prevent drying. Brush the sheet lightly with melted butter.
07 - Place about 2 tablespoons of cooled chicken filling near one end of the phyllo sheet. Fold one corner over filling to form a triangle, then continue folding the triangle over itself, maintaining the triangle shape, until you reach the end of the strip. Seal the tip with beaten egg yolk.
08 - Repeat with remaining phyllo sheets and filling. Arrange briouats seam-side down on the prepared baking sheet. Brush tops generously with remaining melted butter and sprinkle with sesame seeds if using.
09 - Bake for 20-25 minutes until briouats are golden brown and crispy. Rotate the baking sheet halfway through for even browning.
10 - Let briouats cool on the baking sheet for 5 minutes before serving. Serve hot or at room temperature with harissa or yogurt dipping sauce.
# Expert Advice:
01 -
- The crispy phyllo exterior shatters beautifully against the tender, aromatic filling
- These freeze exceptionally well, so you can always have impressive appetizers ready for unexpected guests
- The spice blend hits that perfect balance between warming and gently sweet
02 -
- Phyllo dries out in minutes, so keep that damp cloth pressed over your unused sheets religiously
- Let the filling cool at least 15 minutes before wrapping, or the steam will make the pastry soggy
03 -
- Grate your lemon zest before juicing the lemon so you don't forget this crucial brightening element
- Ground turkey or lamb work beautifully as substitutes, though cooking times may vary slightly