Description
Moroccan spiced chicken briouats bring a delightful twist to your appetizer game with crispy pastry wrapped around seasoned, tender chicken. These little parcels pack a flavor punch that’ll have your dinner guests asking for seconds.
Ingredients
Scale
Primary Protein:
- 1 lb ground chicken or finely chopped cooked chicken breast
Spices and Aromatics:
- 1 tablespoon olive oil
- 1 small onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- Salt
- Pepper
Supplemental Ingredients:
- 2 tablespoons fresh parsley or cilantro
- ¼ cup toasted slivered almonds
- ¼ cup golden raisins
- 10 sheets phyllo pastry
- ¼ cup melted butter or olive oil
- Sesame seeds
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat at 350°F. Sauté 1 small finely chopped onion until translucent and soft, about 3-4 minutes.
- Add 2 minced garlic cloves to the skillet. Cook for 30-45 seconds until fragrant, stirring constantly to prevent burning.
- Incorporate 1 pound ground chicken into the pan. Break meat into small crumbles and cook for 6-7 minutes until completely browned and no pink remains.
- Sprinkle 1 teaspoon each of cumin, coriander, and paprika into the chicken mixture. Add ½ teaspoon ground cinnamon and turmeric. Season with salt and pepper.
- Stir spices thoroughly and continue cooking for 4-5 minutes to develop deep flavor profiles.
- Remove skillet from heat. Fold 2 tablespoons fresh chopped parsley into the mixture.
- If desired, mix in ¼ cup toasted slivered almonds and ¼ cup golden raisins for additional texture.
- Let chicken filling cool for 10-15 minutes at room temperature.
- Unroll phyllo sheets and cut each into 3 long strips with a sharp knife.
- Brush each phyllo strip lightly with 1 tablespoon melted butter.
- Place 1 heaping tablespoon of cooled chicken filling at one end of each strip.
- Fold phyllo into tight triangle shapes, sealing edges carefully.
- Preheat oven to 375°F with rack in center position.
- Arrange briouats on parchment-lined baking sheet, leaving 1 inch between each.
- Brush exterior with remaining melted butter and sprinkle optional sesame seeds on top.
- Bake for 22-25 minutes until pastry turns golden brown and crispy around edges.
Notes
- Check chicken is fully cooked before removing from heat, ensuring no pink remains in the center.
- Phyllo dough dries out quickly, so cover unused sheets with a damp towel during preparation.
- Working with room temperature butter helps it spread more evenly across delicate phyllo layers.
- Sesame seeds add a delightful nutty crunch, but can be omitted for nut-free diets or personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg