There was a rainy afternoon in Tangier when we took shelter under the striped awning of a market stall. A local vendor, dressed in a vibrant blue djellaba, handed us a warm triangle wrapped in parchment. The smell was heady cinnamon, cumin, and golden crisp pastry. That was the first time I tasted a Moroccan Spiced Chicken Briouat. Years later, back in my own kitchen, I recreated that moment for a dinner gathering that included my sister visiting from Marseille, our neighbor Amal who grew up near Casablanca, and two of my teenage boys, skeptical but curious.
That night, the kitchen filled with questions and laughter as they folded phyllo strips into triangles, brushing each with melted butter like a mini art project. The scent of ginger and coriander brought everyone to the counter, eager to sneak a taste. And when the first tray came out of the oven, golden and flaky, we didn’t even bother plating just passed the tray around with a bowl of harissa yogurt dip and mint tea.
These Moroccan Spiced Chicken Briouats carry a bit of that evening in every bite. Wrapped in crisp pastry and filled with warm spices, they’re easy to prepare, endlessly adaptable, and perfect for sharing.
Short Description
Golden, flaky Moroccan Spiced Chicken Briouats filled with cumin-scented chicken and fresh herbs, baked to perfection and served with a zesty dip.
Key Ingredients
- 2 cups cooked shredded chicken (breast or thigh)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 8 phyllo sheets or brick pastry
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Tools Needed
- Large skillet
- Mixing bowl
- Pastry brush
- Sharp knife or kitchen scissors
- Baking sheet
- Parchment paper
Cooking Instructions
Step 1: Cook the Filling
Heat olive oil in a skillet over medium. Add onion and garlic, sautéing until translucent. Stir in shredded chicken, then season with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3–4 minutes until fragrant. Remove from heat and stir in chopped parsley and coriander. Let cool slightly.
Step 2: Prepare the Pastry
Cut phyllo or brick pastry into 3-inch wide strips. Place a spoonful of filling at one end of each strip. Fold into triangles, flag-style, tucking in the filling securely. Seal the ends with egg yolk.
Step 3: Bake the Briouats
Preheat oven to 375°F (190°C). Place triangles on a parchment-lined baking sheet. Brush each lightly with melted butter or neutral oil. Bake for 20–25 minutes until golden and crisp. Garnish with dried mint or parsley flakes before serving.
Why You’ll Love This Recipe
Bold Moroccan flavors in a light, flaky bite
Can be baked instead of fried for a healthier twist
Great make-ahead appetizer or light meal
Uses simple ingredients with big flavor impact
Easy to scale up for parties or family meals
Mistakes to Avoid & Solutions
Phyllo Too Dry
It cracks when folded.
Solution: Keep unused sheets covered with a damp towel while working.
Filling Too Wet
Makes pastry soggy.
Solution: Let the mixture cool and avoid excess liquid.
Overstuffing Triangles
Causes tearing or leaking.
Solution: Use only a heaping tablespoon of filling per strip.
Underbaked Briouats
Pale and chewy texture.
Solution: Bake until deeply golden and crisp, rotating tray halfway through.
Filling Falls Out While Folding
Triangles open during baking.
Solution: Practice neat, tight folding and press seams gently before sealing.
Serving and Pairing Suggestions
Serve hot with harissa or garlic yogurt dip
Pair with Moroccan mint tea or light white wine
Plate with couscous and roasted vegetables for a full meal
Offer as part of a mezze platter with olives, hummus, and stuffed grape leaves
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 3 days
Reheat in a 350°F oven for 8–10 minutes to re-crisp
Avoid microwaving to keep the pastry crisp
Freeze unbaked briouats and bake straight from frozen, adding 5 extra minutes
FAQs
1. Can I make the filling ahead of time?
Yes, prep it up to 2 days in advance and refrigerate.
2. Can I freeze them?
Absolutely. Freeze them unbaked on a tray, then store in a bag for later baking.
3. What if I can’t find phyllo pastry?
Use spring roll wrappers or brick pastry from a Mediterranean store.
4. Are these traditionally fried or baked?
Traditionally fried, but baking gives a lighter result with less oil.
5. Can I use leftover roast chicken?
Yes, shredded rotisserie or leftover roast chicken works beautifully.
Tips & Tricks
Use a damp towel to cover pastry sheets and prevent drying
Cool filling completely before folding
For extra crunch, sprinkle sesame seeds on top before baking
Add a pinch of chili flakes for more heat
Use clarified butter (smen) for a richer Moroccan flavor
Recipe Variations
Spiced Lamb Briouats
Swap chicken for 2 cups cooked ground lamb. Add a pinch of allspice and chopped mint with the parsley.
Vegetarian Version
Use 1½ cups mashed chickpeas and ½ cup grated carrot instead of chicken. Season as directed.
Sweet Chicken and Almond
Mix shredded chicken with ground almonds, a dash of cinnamon, and a drizzle of honey for a sweet-savory twist.
Cheese-Filled Briouats
Combine feta and mozzarella with chopped spinach and herbs for a melty vegetarian option.
Final Thoughts
On cold evenings or shared summer dinners outdoors, these Moroccan Spiced Chicken Briouats hold their own with grace and spice. There’s joy in the folding, anticipation in the baking, and delight in each crunchy bite. I’ve served them alongside mint tea in candlelight, and I’ve also packed them in school lunchboxes with a side of cucumber-yogurt sauce.
They travel across borders and occasions effortlessly, making guests curious and kids unexpectedly enthusiastic. And when there are just a few left on the tray, I’m always glad I doubled the recipe. These savory parcels never overstay their welcome they disappear too quickly for that.
Crispy Moroccan Spiced Chicken Briouats
Ingredients
- 2 cups cooked shredded chicken breast or thigh
- 1 small onion finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 8 phyllo sheets or brick pastry
- 1 egg yolk for sealing
- 2 tablespoons melted butter or neutral oil for brushing
- Dried mint or parsley flakes for garnish
Instructions
- Heat oil, sauté onion and garlic until soft. Add shredded chicken, spices, salt, and pepper. Cook 3–4 minutes, stir in parsley and coriander, then let cool.
- Cut phyllo into 3‑inch strips. Add a spoon of filling, fold into triangles, and seal with egg yolk.
- Bake at 375°F (190°C) for 20–25 minutes until golden. Brush with butter and sprinkle dried mint or parsley.
