Moroccan Spiced Chicken Briouats are little pockets of delight filled with flavorful chicken, warm spices like cumin and cinnamon, and wrapped in crisp, flaky pastry. These bite-sized treats have a wonderful mix of crunchy outside and tender, savory inside that always gets everyone excited.
I love making these because they’re perfect for sharing, whether at a family dinner or a casual get-together. I usually make a big batch and have fun dipping them in a simple yogurt sauce or a sweet, tangy chutney. The spices give just enough kick without overpowering, making these a favorite for both adults and kids.
When I serve Moroccan Spiced Chicken Briouats, I like to pair them with a fresh salad or some minted couscous to balance the rich flavors. They remind me of cozy evenings when cooking feels like a little adventure, mixing spices and wrapping up these tasty parcels that bring everyone to the table with happy smiles.
Key Ingredients & Substitutions
Ground chicken: I like using ground chicken for a tender filling, but you can swap it with ground turkey or even finely chopped cooked chicken for more texture.
Spices: Cumin, cinnamon, ginger, turmeric, and paprika give the filling its Moroccan flair. If you don’t have all, cumin and cinnamon are the must-haves. Adjust cayenne pepper to control heat.
Phyllo or brick pastry: These thin, flaky pastry sheets create that crispy crust. If you can’t find phyllo, spring roll wrappers can work in a pinch, though the texture will differ slightly.
Toasted nuts: Almonds or pine nuts add a nice crunch and depth. Feel free to skip or substitute with chopped walnuts or cashews if preferred or for allergy reasons.
How Do You Fold Briouats into Perfect Triangles?
Folding briouats can feel tricky at first, but it’s all about neat, tight folds to keep the filling inside while frying or baking.
- Cut pastry into long strips about 4 inches wide.
- Place a small spoonful of filling at one end.
- Fold the corner of the strip over the filling to form a triangle.
- Keep folding the triangle along the strip, like folding a flag, until you reach the end.
- Brush the edges with butter or oil to seal the pastry well.
Practice helps! If the pastry tears, just patch it with some melted butter and pressing gently.
Equipment You’ll Need
- Large skillet or frying pan – perfect for cooking the spiced chicken filling evenly.
- Sharp knife and cutting board – to finely chop onions, garlic, and herbs easily and safely.
- Pastry brush – helps you brush on melted butter or oil for crisp, golden briouats.
- Deep frying pan or pot – for frying briouats to golden perfection (or use an oven-safe tray for baking).
- Paper towels – handy for draining excess oil after frying so they stay crisp.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, more traditional taste.
- Add crumbled feta or goat cheese inside for a creamy, tangy twist that balances spices well.
- Include finely chopped roasted vegetables like bell peppers or carrots for added color and nutrition.
- Mix in raisins or chopped dried apricots for a sweet contrast that brings out the Moroccan spice flavors.
How to Make Moroccan Spiced Chicken Briouats?
Ingredients You’ll Need:
For The Filling:
- 500g ground chicken (or finely chopped cooked chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup toasted chopped almonds or pine nuts (optional)
For The Pastry:
- 1 package phyllo pastry sheets or Moroccan brick pastry (warak enab)
- 100g melted butter or neutral oil for brushing/frying
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and assemble the briouats, plus about 10 minutes for frying or 25 minutes if baking. Overall, you’ll need around 30-45 minutes, making it perfect for a quick, tasty snack or appetizer.
Step-by-Step Instructions:
1. Cook the Spiced Chicken Filling:
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ground chicken to the pan. Break it up with a spoon and cook until it’s no longer pink. Stir in the cumin, cinnamon, ginger, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Let the spices infuse the meat by cooking for 2-3 minutes.
Remove the pan from the heat, then stir in chopped parsley, cilantro, and nuts if you’re using them. Let the filling cool slightly while you prepare the pastry.
2. Assemble the Briouats:
Lay out your phyllo or brick pastry sheets and cut them into strips about 4 inches wide. Place about a tablespoon of filling at one end of each strip. Fold the pastry diagonally over the filling to form a triangle. Keep folding the triangle along the strip until the entire strip is wrapped. Brush the outside with melted butter or oil to seal and help it crisp up when cooked.
3. Cook the Briouats:
You have two choices: frying or baking.
- For frying, heat oil in a deep pan over medium heat and fry the briouats in batches for about 3-4 minutes on each side until golden and crispy. Drain on paper towels.
- For baking, place the briouats on a baking sheet, brush with butter, and bake at 375°F (190°C) for 20-25 minutes, turning and brushing again halfway through, until golden and crisp.
Sprinkle with sesame seeds if you like before serving warm.
Enjoy your Moroccan Spiced Chicken Briouats as a delicious appetizer or snack alongside harissa sauce, yogurt dip, or a fresh salad!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen ground chicken, but be sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove any excess moisture for the best texture in the filling.
Can I Bake Instead of Frying the Briouats?
Absolutely! Baking is a great alternative to frying if you want a lighter option. Just brush the briouats with melted butter or oil and bake at 375°F (190°C) for 20-25 minutes, turning halfway through for even crispiness.
How Should I Store Leftovers?
Store any leftover briouats in an airtight container in the fridge for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes to help keep them crispy.
Can I Substitute the Nuts in the Filling?
Yes, feel free to swap toasted almonds or pine nuts with walnuts, cashews, or omit nuts altogether if you have allergies or prefer a nut-free version. They mainly add texture but aren’t essential.
