As I lifted the crispy, golden triangles from the oven, the intoxicating aroma of warm spices filled my kitchen, transporting me to a vibrant Moroccan market. These Moroccan Spiced Chicken Briouats are the perfect blend of flaky phyllo pastry and a savory chicken filling that is not only a treat for the senses but also a fantastic make-ahead option for gatherings. With their versatility, you can easily customize these delicious appetizers, whether you choose to bake or fry them. Plus, they’re freezer-friendly, making them a stress-free addition to any meal plan. Imagine sharing them with friends, dipping into a zesty harissa sauce, and enjoying a taste of Morocco in your own home. Are you ready to learn how to whip up this delightful dish? Why Are These Briouats So Irresistible? Unique Flavors: The enchanting Moroccan spices blend beautifully, creating a filling that’s both aromatic and savory. Crowd-Pleasing Appetizers: Perfect for parties, these bite-sized treats will have your guests coming back for more! Versatile Preparation: Choose to bake or fry, and even switch out the filling for something that suits your taste. Make-Ahead Friendly: Prepare the chicken filling a couple of days in advance or freeze the briouats for a quick snack later. Flaky Perfection: With each bite, enjoy the contrast of the crisp phyllo and tender filling, capturing the essence of Moroccan cuisine. Easy Pairing: Serve with dips like tahini or harissa, elevating your snacking experience. If you’re looking for more culinary inspiration, check out these delicious Buffalo Chicken Taquitos or try the Crockpot Chicken Corn for a hearty meal! Moroccan Spiced Chicken Briouats Ingredients For the Pastry Phyllo Pastry – Provides a delicate, flaky exterior; keep it covered with a damp cloth to prevent drying. Olive Oil – Brushing helps achieve that gorgeous golden color; melted butter can be used for a richer taste. For the Filling Ground Chicken – A hearty base for the filling; feel free to substitute with shredded rotisserie chicken for a quicker option. Onion – Adds sweetness; shallots work beautifully for a subtler flavor. Cumin – Infuses warmth and earthiness; consider smoked paprika if a different flavor profile appeals to you. Cinnamon – Essential for that authentic Moroccan taste; reduce if sensitive to strong spices. Ginger – Enhances the aromatic qualities; fresh ginger elevates the taste, but ground ginger can also work. Fresh Herbs (Parsley, Mint) – Provides freshness and vibrancy; dill can be a lovely alternative when fresh herbs aren’t available. For a Touch of Spice Salt and Pepper – Essential for balancing the flavors in your filling; adjust to taste. These Moroccan Spiced Chicken Briouats are a delightful way to bring the flavors of North Africa into your kitchen, perfect for those who cherish homemade food over fast meals! Step‑by‑Step Instructions for Moroccan Spiced Chicken Briouats Step 1: Prepare the Filling In a large skillet over medium heat, sauté one chopped onion in a drizzle of olive oil until it becomes translucent, about 4–5 minutes. Then, add ground chicken, cumin, cinnamon, ginger, salt, and pepper. Cook everything together for about 10 minutes, stirring occasionally until the chicken is fully cooked and no longer pink. Remove from heat and let the filling cool completely before using. Step 2: Prep Phyllo Pastry While the filling cools, preheat your oven to 375°F (190°C). Lay out your phyllo pastry sheets on a clean surface, keeping them covered with a damp cloth to prevent drying. Brush each sheet lightly with olive oil and stack two sheets together for extra flakiness. Cut the stacked pastry into strips, each about 3 inches wide, ready for filling. Step 3: Fill and Fold Take one phyllo strip and place a spoonful of the cooled Moroccan spiced chicken filling at one end. Gently fold the strip over the filling to form a triangle, then continue folding in a triangular motion, creating a neat triangle shape as you go. Seal the edges by brushing a bit of olive oil to ensure they stay together during baking. Step 4: Cooking the Briouats Arrange the filled briouats on a baking sheet lined with parchment paper, ensuring they are spaced out evenly for even cooking. Brush the tops with additional olive oil for that golden-brown finish. Bake in your preheated oven for 25 minutes or until they turn a beautiful golden color and crisp up nicely. If you prefer frying, heat oil in a pan and fry until golden brown, flipping halfway. Step 5: Serve Once baked or fried, remove the Moroccan Spiced Chicken Briouats from the oven or pan, and let them cool slightly on a wire rack. Serve warm with your favorite dipping sauces like harissa or tahini. These little pockets of joy are perfect as appetizers or party snacks and are sure to impress your guests. How to Store and Freeze Moroccan Spiced Chicken Briouats Fridge: Store leftover Moroccan Spiced Chicken Briouats in an airtight container for up to 2 days to maintain freshness. Freezer: Freeze unbaked briouats on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen when you’re ready to enjoy! Reheating: Reheat baked briouats in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving to maintain their flaky texture. Make-Ahead Tip: Prepare the filling up to 2 days in advance. Keep it stored in the fridge until you’re ready to assemble and bake the briouats! What to Serve with Moroccan Spiced Chicken Briouats? Elevate your dining experience by pairing these delightful bites with complementary flavors and textures. Crispy Green Salad: A fresh salad with crunchy veggies and a zesty vinaigrette balances the rich filling beautifully. Garlic Yogurt Sauce: Creamy and tangy, this sauce adds a refreshing contrast, enhancing each bite of the savory briouats. Herbed Couscous: Serve fluffy couscous with fresh herbs and lemon zest for a light side that harmonizes with the Moroccan spices. Spicy Harissa Hummus: This fiery dip invites a kick of flavor, perfect for pairing with the savory pastries and a wonderful addition to any mezze platter. Roasted Vegetables: Roasting seasonal veggies brings out their sweetness, providing a hearty and colorful complement to the briouats’ texture. Mint Tea: A traditional Moroccan beverage that offers a refreshing sweetness, enhancing the aromatic experience of your meal. Cilantro Lime Rice: This fragrant rice serves as a flavorful base, soaking up juices and spices for a delightful pairing with your briouats. Chocolate Coconut Truffles: Finish your meal with these sweet bites that bring a touch of indulgence, contrasting the savory elements of the appetizers. Pomegranate Salad: The burst of pomegranate seeds and a citrus dressing create a vibrant contrast, adding brightness to the plate. Make Ahead Options These Moroccan Spiced Chicken Briouats are a fantastic choice for meal prepping, allowing you to enjoy exotic flavors without the last-minute rush! You can prepare the chicken filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to assemble, simply fill the phyllo strips with the cooled filling, fold, and brush with olive oil. For longer storage, you can freeze the assembled briouats for up to 3 months before baking. Just make sure to layer them between parchment paper to prevent sticking. When you’re ready to enjoy, bake directly from frozen at 375°F (190°C) for 30-35 minutes, and you’ll have perfectly crispy, delicious bites that are just as delightful as fresh! Expert Tips for Moroccan Spiced Chicken Briouats Phyllo Care: Be gentle with phyllo pastry, as it dries out quickly. Keep it covered with a damp cloth while working to maintain its moisture. Filling Alternatives: Don’t hesitate to experiment! Lamb or chickpeas can make delicious filling substitutes, offering different flavors while still honoring the Moroccan spiced chicken briouats. Brushing Oil: Ensure an even coating of olive oil on the phyllo for optimal crispiness. Skipping this may result in dry or unevenly cooked pastry. Air Frying Option: If you’re short on time, consider air frying at 375°F (190°C) for about 10-12 minutes. Flip halfway for even browning! Freezing Made Easy: Prepare and freeze unbaked briouats; they can go straight from the freezer to the oven without thawing, ensuring a quick and delicious snack. Moroccan Spiced Chicken Briouats Variations Feel free to customize these delicious Moroccan Spiced Chicken Briouats and let your creativity shine in the kitchen! Lamb Option: Substitute ground chicken with spiced ground lamb for a richer flavor. The distinctive taste of lamb brings a unique twist to these bites. Vegetarian Delight: Replace chicken with sautéed mushrooms, spinach, and feta for a delightful veggie version. This vibrant filling will satisfy even non-vegetarians! Chickpea Filling: Use mashed chickpeas mixed with Moroccan spices for a hearty, protein-packed vegetarian option. The creamy texture complements the crispy pastry perfectly. Different Herbs: Swap parsley and mint for cilantro and dill for an alternate flavor profile. Each herb brings a refreshing twist to the filling. Spicy Kick: Add finely chopped jalapeños or chili flakes to the filling for an extra layer of heat. This is perfect for those who love their food with a bit of spice. Dipping Sauce Varieties: Pair with garlic yogurt or spicy harissa instead of tahini. Each sauce brings a different flavor experience, elevating your dish even more. Air Frying: Craving a healthier option? Air fry them at 375°F (190°C) for 10-12 minutes instead of baking or frying. This method keeps them crispy without the extra oil. Festive Flavors: Add dried fruits like raisins or apricots to the filling for a sweet-savory surprise. This twist will transport your taste buds to the heart of Morocco. If you wish to explore even more delightful chicken recipes, consider trying the sumptuous Hot Honey Chicken or take a look at the delicious Moroccan-inspired Tzatziki Chicken Pizza. Enjoy your cooking adventure! Moroccan Spiced Chicken Briouats Recipe FAQs What type of phyllo pastry should I use? Opt for the thinnest phyllo pastry available, as it creates the crispiest texture. Make sure to keep it covered with a damp cloth while working, as it dries out quickly. How long can I store cooked briouats? Store your Moroccan Spiced Chicken Briouats in an airtight container for up to 2 days in the fridge. Reheat them in the oven at 350°F (175°C) for best results, ensuring they retain their flaky goodness. Can I freeze them, and how? Absolutely! To freeze, lay your unbaked briouats on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. You can bake them directly from frozen; just add a few extra minutes to the baking time. What if my phyllo pastry is tearing? If you notice tearing, it’s likely due to the pastry drying out. Be sure to keep it covered while you work. If it tears, you can layer the broken pieces together; just remember to brush with olive oil for additional support and flakiness. Are these briouats suitable for a halal diet? Yes, these Moroccan Spiced Chicken Briouats can easily accommodate a halal diet as long as you use halal-certified chicken and ensure no other non-halal ingredients are included. They also make a great option for gatherings that require dietary considerations. Can I substitute the ground chicken? Definitely! If you prefer, substitute ground chicken with ground lamb or beef for a different flavor profile. For a vegetarian version, consider using a mixture of sautéed vegetables like mushrooms and spinach or even chickpeas, maintaining the aromatic spices that make these briouats special. Moroccan Spiced Chicken Briouats: Irresistibly Flaky Treats Indulge in Moroccan Spiced Chicken Briouats, a perfect blend of flaky pastry and savory chicken filling that captivates the senses. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 25 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 6 briouatsCourse: AppetizersCuisine: MoroccanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry1 package Phyllo Pastry Keep covered with a damp cloth1/4 cup Olive Oil For brushing, melted butter can be usedFor the Filling1 pound Ground Chicken Shredded rotisserie chicken can be used1 medium Onion Can substitute with shallots1 teaspoon Cumin Consider smoked paprika for alternative flavor1 teaspoon Cinnamon Reduce if sensitive to strong spices1 teaspoon Ginger Fresh or ground ginger can be used1/4 cup Fresh Herbs (Parsley, Mint) Dill can substitute if neededFor a Touch of Spiceto taste Saltto taste Pepper Equipment skilletbaking sheetParchment paperclean surfacedamp cloth Method Step-by-Step InstructionsIn a large skillet over medium heat, sauté one chopped onion in a drizzle of olive oil until translucent, about 4–5 minutes. Add ground chicken, cumin, cinnamon, ginger, salt, and pepper. Cook for about 10 minutes, stirring occasionally until fully cooked. Remove from heat and let cool.Preheat your oven to 375°F (190°C). Lay out phyllo pastry sheets on a clean surface, covered with a damp cloth. Brush each sheet with olive oil and stack two sheets together. Cut into 3-inch strips.Take one phyllo strip and place spoonful of cooled filling at one end. Fold over to form a triangle, continue folding in a triangular motion, and seal edges with olive oil.Arrange filled briouats on a parchment-lined baking sheet, brush tops with olive oil, and bake for 25 minutes until golden and crisp. For frying, heat oil and fry until golden brown, flipping halfway.Let briouats cool slightly on a wire rack, then serve warm with your favorite dipping sauces like harissa or tahini. Nutrition Serving: 1briouatCalories: 200kcalCarbohydrates: 13gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 10mg NotesThese briouats are perfect as appetizers or party snacks and can be made ahead of time. Consider experimenting with fillings like lamb or chickpeas for variety. Tried this recipe?Let us know how it was!
