Moroccan Spiced Chicken Briouats (Print Version)
Crispy phyllo parcels with spiced chicken, herbs, and touch of sweetness.
# 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
# Steps:
01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute more until fragrant.
02 - Stir in the diced chicken. Cook, stirring frequently, for about 5-7 minutes until cooked through and no longer pink.
03 - Add cumin, ginger, cinnamon, coriander, paprika, cayenne, salt, and black pepper. Continue to cook for 2 minutes to let the spices bloom and release their aromas.
04 - Drizzle honey over the mixture and add the cilantro, parsley, and lemon zest. Mix well and cook for 2-3 more minutes until everything is well incorporated. Remove from heat and let filling cool slightly.
05 - Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
06 - Lay one sheet of phyllo pastry on a clean surface. Keep the rest covered with a damp cloth to prevent drying. Brush the sheet lightly with melted butter.
07 - Place about 2 tablespoons of the chicken filling near one end of the phyllo sheet. Fold one corner over filling to form a triangle. Fold the triangle over itself, maintaining 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 on the prepared baking sheet. Brush tops with more melted butter and sprinkle with sesame seeds if desired.
09 - Bake for 20-25 minutes, or until golden brown and crisp.
10 - Let cool slightly before serving hot or at room temperature.
# Expert Tips:
01 -
- The combination of honey and warm spices creates this incredible sweet-savory balance that makes everyone reach for seconds
- They freeze beautifully before baking, so you can always have impressive appetizers ready for unexpected guests
02 -
- Phyllo pastry dries out faster than you can imagine, so keep those unused sheets covered with a damp cloth at all times
- Never skip cooling the filling before wrapping it, or you'll end up with soggy, sad briouats instead of crispy ones
03 -
- If your phyllo tears while you're working with it, just patch it with a small piece of melted butter and another layer, nobody will notice once it's baked
- Let the filling cool completely, and even refrigerate it for 30 minutes, to make folding easier and prevent soggy bottoms