Moroccan Spiced Chicken Briouats (Printable)
Crispy phyllo triangles stuffed with aromatic spiced chicken, herbs, and touch of honey.
# What You 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
# Directions:
01 - Heat olive oil in a skillet over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
02 - Stir in 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. Cook 2 minutes to bloom spices.
04 - Drizzle honey over mixture. Add cilantro, parsley, and lemon zest. Mix well and cook 2-3 minutes until incorporated. Remove from heat and cool slightly.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - Lay one phyllo sheet on clean surface. Keep remaining sheets covered with damp cloth. Brush sheet lightly with melted butter.
07 - Place 2 tablespoons filling near one end. Fold corner over filling to form triangle. Continue folding triangle over itself until sealed. Brush tip with beaten egg yolk.
08 - Repeat with remaining phyllo and filling. Arrange briouats on baking sheet. Brush tops with butter and sprinkle with sesame seeds.
09 - Bake 20-25 minutes until golden brown and crispy.
10 - Let cool slightly before serving hot or at room temperature.
# Expert Suggestions:
01 -
- The combination of savory spiced chicken with a hint of honey creates that perfect Moroccan sweet-savory balance we keep craving
- These freeze beautifully unbaked, meaning you can always have impressive appetizers ready for unexpected guests
- The phyllo wrapper stays impossibly crisp while the filling remains juicy, a textural contrast that makes everyone reach for seconds
02 -
- Phyllo pastry dries out in seconds, so keep unused sheets covered with a damp cloth at all times
- Let the filling cool completely before wrapping, or the steam will make your phyllo soggy and tear
- The egg yolk seal is not optional without it, your briouats will open during baking and you will lose filling
03 -
- Mix a pinch of saffron into your melted butter before brushing the phyllo for an extra layer of Moroccan flavor
- If you are nervous about folding, cut the phyllo sheets in half lengthwise to make smaller, more manageable triangles