Savory Moroccan Chicken Briouats Recipe You’ll Love

There’s something enchanting about Moroccan cuisine—the way it blends spices and textures to create unforgettable dishes. These savory Moroccan chicken briouats are a perfect example, packing bold flavors and a delicate, crispy exterior that you’ll want to savor bite after bite.

this Recipe

Whether you’re serving them as an appetizer at your next gathering or craving a flavorful snack, these moroccan chicken briouats bring a taste of North Africa right to your kitchen. Let’s dive in and make a batch you won’t forget!

Why You’ll Love This Recipe

• Rich and aromatic spices infuse the chicken filling with authentic Moroccan flavor.
• Crispy, golden pastry offers a delightful contrast to the tender, juicy interior.
• Perfect for entertaining or a satisfying snack any time.
• Made with simple ingredients you probably already have.
• Frying ensures a perfectly crisp texture without being greasy.

Ingredients

Gather these ingredients to create the flavorful filling and crisp pastry that make these Moroccan chicken briouats so special.

• 1 lb ground chicken (preferably thigh for juiciness)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds, chopped (optional)
• Salt and black pepper, to taste
• 8 sheets phyllo dough, thawed
• 1/4 cup melted butter or olive oil, for brushing
• Vegetable oil, for frying (about 2 cups)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 6 (about 12 briouats)
• Calories: approx. 250 per serving

How to Make Savory Moroccan Chicken Briouats with Spices and Flavors to Savor

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
2. Add ground chicken to the pan, breaking it up with a spoon. Cook until no longer pink, about 6-7 minutes, stirring occasionally.
3. Stir in cumin, coriander, cinnamon, ginger, smoked paprika, cayenne (if using), salt, and black pepper. Cook another 2 minutes to toast the spices and blend flavors.
4. Remove from heat and stir in chopped cilantro and toasted almonds. Let the filling cool slightly.
5. Prepare a clean workspace and lay one sheet of phyllo dough flat. Brush lightly with melted butter or olive oil, then fold in half lengthwise to create a long strip.
6. Place about 2 tablespoons of the chicken filling at one end of the strip. Fold the dough over the filling diagonally to form a triangle. Continue folding the triangle along the strip, maintaining the shape until sealed.
7. Repeat with remaining phyllo sheets and filling to make approximately 12 briouats.
8. Heat vegetable oil in a deep skillet or pan to 350°F. Fry the briouats in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
9. Remove with a slotted spoon and drain on paper towels. Serve warm, garnished with extra cilantro and lemon wedges if desired.

Tips for the Best Results

• Keep phyllo dough covered with a damp towel to prevent it from drying out and tearing.
• Don’t overfill the briouats; too much filling can cause the pastry to break while frying.
• Use a thermometer to maintain the oil temperature at 350°F for even frying and crispiness.
• For a lighter option, brush briouats with oil and bake at 375°F for 15-20 minutes, flipping halfway.
• Toast almonds before chopping to enhance their flavor and add a pleasant crunch.

Storage and Reheating

Store leftover briouats in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to bring back their crispness.

You can freeze uncooked briouats on a baking sheet until solid, then transfer to a freezer-safe bag. Fry or bake from frozen, adding a few extra minutes to cooking time.

Frequently Asked Questions

Can I use chicken breast instead of ground chicken?

Yes, but ground thigh meat is preferred for its juiciness and flavor. If using chicken breast, finely chop or pulse it in a food processor for best results.

What can I substitute for phyllo dough?

Wonton wrappers or spring roll wrappers can be used as an alternative. Adjust folding and cooking times accordingly to ensure crispiness.

Are these briouats spicy?

The recipe includes mild warming spices and optional cayenne for heat. You can adjust the cayenne quantity or omit it to suit your spice preference.

Can I bake the briouats instead of frying?

Absolutely! Baking is a great alternative for a lighter dish. Brush the briouats with oil and bake at 375°F for about 15-20 minutes, flipping halfway through.