If you love bold spices and crispy, flaky pastries, this recipe for savory Moroccan chicken briouats will quickly become a favorite. Filled with tender chicken and a blend of fragrant Moroccan spices, these bite-sized delights are perfect for sharing or enjoying as a savory snack anytime.
You’ll find that making Moroccan chicken briouats at home is easier than you think, and the flavors will transport you straight to a Moroccan kitchen. Let’s dive into how you can create these irresistible treats to savor.
Why You'll Love This Recipe
- Authentic Moroccan flavors with aromatic spices like cinnamon, cumin, and ginger.
- Light, crispy phyllo dough wrapping a juicy, savory chicken filling.
- Perfect appetizer or party snack that’s easy to share.
- Make-ahead friendly and freezer safe for convenient meals.
- Gluten option: can be adapted with gluten-free phyllo dough if needed.
Ingredients
Gather these simple ingredients to create your savory Moroccan chicken briouats, balancing spices and textures perfectly.
- 1 lb boneless, skinless chicken thighs, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup toasted slivered almonds (optional)
- 8 sheets phyllo dough, thawed
- 4 tablespoons melted butter or olive oil for brushing
- Lemon wedges for serving
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 6 (about 16 briouats)
- Calories: Approximately 180 per briouat
How to Make Savory Moroccan Chicken Briouats with Spices and Flavors to Savor
- Heat olive oil in a skillet over medium heat and sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
- Add the chopped chicken thighs, cumin, cinnamon, ginger, paprika, cayenne pepper, salt, and black pepper; cook for 7-8 minutes until chicken is cooked through and spices are well blended.
- Stir in the parsley, cilantro, and toasted almonds (if using), then remove from heat and let the filling cool slightly.
- Preheat your oven to 375°F. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter; place another sheet on top and brush again. Cut the layered phyllo into 3-inch wide strips.
- Place a tablespoon of filling near one end of each strip and fold the dough over the filling to form a triangle. Continue folding the triangle along the strip until the entire strip is used, sealing the edges with a little butter.
- Arrange the briouats on a baking sheet lined with parchment paper and brush the tops with more melted butter.
- Bake for 15-18 minutes until the briouats are crisp and golden brown.
- Remove from the oven and let cool slightly before serving with lemon wedges for squeezing over the top.
Tips for the Best Results
- Keep your phyllo dough covered with a damp towel while working to prevent it from drying out.
- Use chicken thighs instead of breasts for juicier, more flavorful filling.
- Don’t overfill the briouats to avoid tearing the phyllo during folding.
- Brush generously with butter or olive oil to get a perfectly golden and crispy crust.
- Serve warm with fresh lemon juice to brighten the flavors.
Storage and Reheating
Store leftover Moroccan chicken briouats in an airtight container in the refrigerator for up to 3 days. To keep them crisp, reheat in a 350°F oven for 8-10 minutes rather than microwaving.
You can freeze unbaked briouats on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding a few extra minutes to the cooking time for a fresh, crispy treat anytime.
Frequently Asked Questions
Can I use store-bought rotisserie chicken in this recipe?
Yes, shredded rotisserie chicken works well as a shortcut. Just mix it with the sautéed onions, garlic, and spices to maintain that authentic flavor.
What can I serve with Moroccan chicken briouats?
They pair beautifully with a fresh herb salad, yogurt dipping sauce, or a side of couscous for a fuller meal experience.
Is phyllo dough difficult to work with?
Phyllo can be delicate but handling it gently and keeping it covered with a damp towel will prevent it from drying out and tearing.
Can these briouats be baked instead of fried?
Absolutely! Baking at 375°F until golden and crispy is a healthier alternative and still delivers great texture and flavor.