Moroccan Spiced Chicken Briouats (Printable)
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 - ½ teaspoon smoked paprika
10 - ¼ teaspoon cayenne pepper
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon honey
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons chopped fresh parsley
16 - Zest of ½ lemon
→ Assembly
17 - 12 sheets phyllo pastry
18 - 4 tablespoons melted butter
19 - 1 egg yolk, beaten
20 - 1 tablespoon sesame seeds
# How to Make It:
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.
02 - Stir in the diced chicken. Cook, stirring frequently, for 5-7 minutes until cooked through and no longer pink.
03 - Add cumin, ginger, cinnamon, coriander, paprika, cayenne, salt, and black pepper. Continue cooking for 2 minutes to let spices bloom and release their aromatics.
04 - Drizzle honey over the mixture. Add cilantro, parsley, and lemon zest. Mix well and cook for 2-3 minutes until fully incorporated. Remove from heat and let cool slightly.
05 - Preheat oven to 400°F. Prepare a baking sheet lined with parchment paper.
06 - Lay one sheet of phyllo pastry on a clean surface. Keep remaining sheets covered with a damp cloth to prevent drying. Brush sheet lightly with melted butter.
07 - Place 2 tablespoons of chicken filling near one end of the phyllo sheet. Fold one corner over filling to form a triangle. Continue folding triangle over itself until reaching the end. Seal tip with beaten egg yolk.
08 - Repeat with remaining phyllo sheets and filling. Arrange briouats on baking sheet. Brush tops with melted butter and sprinkle with sesame seeds if desired.
09 - Bake for 20-25 minutes until golden brown and crispy.
10 - Let cool slightly before serving hot or at room temperature.
# Expert Tips:
01 -
- The combination of cinnamon and honey creates this subtle sweetness that perfectly balances the savory spiced chicken
- These are even better than restaurant versions because you can customize the filling and fry them fresh at home
02 -
- Phyllo pastry dries out within minutes if left uncovered, so keep that damp cloth handy at all times
- Let the filling cool completely before wrapping, otherwise the steam will make the phyllo soggy and your briouats will not crisp up properly
03 -
- Work quickly but calmly when handling phyllo—tears happen and they can easily be patched with extra butter
- Make sure your butter is warm but not hot, as hot butter can tear the delicate phyllo sheets