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To make Moroccan Chicken Briouats, gather these ingredients: - 1 lb ground chicken - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tsp ground cumin - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/2 tsp cayenne pepper (adjust to taste) - 1/2 cup fresh parsley, chopped - 1/4 cup dried apricots, finely chopped - 1/4 cup slivered almonds, toasted - 1 package of phyllo dough (about 16 sheets) - 1/2 cup butter, melted - Salt and pepper to taste - Honey, for drizzling (optional) You can swap ingredients if needed. Here are some ideas: - Use ground turkey instead of ground chicken for a lighter option. - Swap dried apricots with raisins or chopped dates for different sweetness. - Substitute slivered almonds with chopped walnuts or pistachios for a nutty flavor. - If you don’t have phyllo dough, try using spring roll wrappers, but the texture will change. - For a dairy-free version, use olive oil instead of butter for brushing. Understanding the measurements helps in making the recipe easier. Here are some conversions: - 1 lb of ground chicken is about 450 grams. - 1/2 cup of butter is around 115 grams. - 1 medium onion usually weighs about 150 grams. - 1/4 cup of dried apricots equals about 40 grams. - 1/2 cup of fresh parsley is roughly 30 grams when chopped. Use these conversions to ensure you get the right amount of each ingredient for tasty briouats! {{ingredient_image_1}} First, gather all your ingredients. This recipe is simple and fun. You will need ground chicken, onion, garlic, spices, and phyllo dough. Make sure your workspace is clean and organized. Start by heating a large skillet over medium heat. Add the chopped onion and cook it until it turns clear, about 3-4 minutes. This step adds sweetness to your filling. Next, add the minced garlic. Cook it for one more minute until you smell its great aroma. Now, stir in the ground chicken. Add cumin, cinnamon, ginger, cayenne pepper, salt, and pepper. Cook everything for about 6-8 minutes. Make sure the chicken is fully cooked and brown. Once done, take the skillet off the heat. Mix in chopped parsley, dried apricots, and toasted almonds. Let this mixture cool for about 10 minutes. Preheat your oven to 375°F (190°C). Take one sheet of phyllo dough and lay it flat. Brush it lightly with melted butter. Place another sheet on top and brush it again. This makes the briouats flaky and crispy. Cut the stacked sheets into 4-inch wide strips. Take a tablespoon of the chicken mixture and place it at one end of each strip. Fold the phyllo over the filling to form a triangle. Keep folding along the strip to create a triangular shape. Brush the finished briouats with more melted butter. Place them on a baking sheet lined with parchment paper. Repeat this until you use all the phyllo and filling. Bake in the oven for 20-25 minutes. They should turn golden and crispy. Optionally, drizzle with honey before serving for a sweet touch. When you work with phyllo dough, keep it covered. Phyllo dries out fast. Lay a damp cloth over the sheets while you work. Use a sharp knife to cut the dough. This makes clean edges. Always brush melted butter between layers. This keeps them flaky and tasty. For crispy briouats, use enough butter. Generously brush each layer of phyllo. Bake them on parchment paper. This allows hot air to circulate. Preheat your oven fully before baking. This helps them brown evenly. If they seem soft, bake a little longer. You want them golden brown and crispy. You can add more flavor to your chicken mix. Try adding a pinch of saffron for a unique taste. Fresh herbs like mint or cilantro add freshness. You can swap dried apricots for raisins or dates. Use different nuts, like pistachios or walnuts, for crunch. Adjust the cayenne pepper for more heat or less. Taste the filling before wrapping it up. This ensures you love the flavor! Pro Tips Prepare Phyllo with Care: Always keep the phyllo sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle. Customize the Filling: Feel free to experiment with other nuts or dried fruits to suit your taste preferences, such as pistachios or raisins. Ensure Even Browning: Rotate the baking sheet halfway through baking for even browning and crispiness on all sides. Serve with a Side: Pair the briouats with a refreshing yogurt dip or a spicy harissa sauce for a delightful contrast of flavors. {{image_2}} You can easily make tasty vegetarian briouats. Swap the ground chicken for cooked lentils or chickpeas. Using mushrooms adds a nice umami taste. You can also add spinach or kale for extra nutrients. Just season with cumin and cinnamon, just like in the chicken recipe. These options keep the flavors rich and satisfying. Feel free to play with the fillings. You can use different nuts like walnuts or pistachios. Dried fruits also work well; try raisins or figs for sweetness. Mixing nuts and fruits gives each bite a unique taste. For a creamier texture, consider adding ricotta or feta cheese. These changes can make the briouats even more interesting. The spice level is easy to adjust. If you enjoy heat, add more cayenne pepper. For a milder option, simply reduce or skip the cayenne. You can also use sweet paprika for flavor without heat. This way, everyone at your table can enjoy the dish, no matter their spice preference. After you enjoy your briouats, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to layer them with parchment paper. This keeps them from sticking together. If you want to keep them longer, freezing is a great option. To reheat your briouats, use the oven for best results. Preheat your oven to 350°F (175°C). Place the briouats on a baking sheet. Heat them for about 10-15 minutes. This will make them crispy again. If you’re in a hurry, you can use the microwave. However, the microwave may make them soft. Heat them for 1-2 minutes, but check often. If you want to freeze your briouats, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. They will keep well for up to three months. When you are ready to eat them, no need to thaw. Just bake them straight from the freezer. Preheat your oven to 375°F (190°C) and bake for about 25-30 minutes. Enjoy the same great taste! You can pair Moroccan Chicken Briouats with a fresh salad. A simple cucumber and tomato salad works well. You might also enjoy serving them with a side of yogurt sauce for dipping. A light mint tea can complement the meal, adding a refreshing touch. Consider offering some crusty bread to soak up flavors too. Briouats taste best when fresh and warm. They stay fresh at room temperature for about 2 hours. If you store them in the fridge, they last for 3-4 days. Wrap them in foil or plastic to keep them moist. Reheat them in the oven for about 10 minutes to regain their crispiness. Yes, you can prepare briouats in advance. You can assemble them, then freeze before baking. Just layer them between parchment paper to avoid sticking. When you are ready to bake, simply add extra time in the oven if baking from frozen. This way, you can enjoy fresh briouats anytime! This post covered all you need for your Moroccan Chicken Briouats. We explored ingredients, cooking steps, and useful tips. You learned how to make them crispy and flavorful. We also shared storage methods and answers to common questions. Try different fillings or spice levels to suit your taste. Experimenting keeps cooking fun. Enjoy your delicious briouats, and don’t forget to share your results!

Crispy Moroccan Chicken Briouats

Delicious and crispy pastries filled with spiced ground chicken, dried apricots, and slivered almonds.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Moroccan
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup dried apricots, finely chopped
  • 1/4 cup slivered almonds, toasted
  • 1 package phyllo dough (about 16 sheets)
  • 1/2 cup butter, melted
  • to taste salt and pepper
  • for drizzling honey (optional)

Instructions
 

  • In a large skillet over medium heat, add the chopped onions and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the ground chicken, cumin, cinnamon, ginger, cayenne pepper, salt, and pepper. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
  • Remove the skillet from heat and mix in the chopped parsley, dried apricots, and slivered almonds. Allow the mixture to cool for about 10 minutes.
  • Preheat the oven to 375°F (190°C).
  • Lay one sheet of phyllo dough on a clean, flat surface and brush it lightly with melted butter. Place another sheet on top and brush it again with butter.
  • Cut the stacked phyllo sheets into strips, about 4 inches wide. Place a tablespoon of the chicken mixture at one end of each strip.
  • Fold the phyllo over the filling to form a triangle and continue folding along the strip to create a triangular shape or envelope. Brush the finished briouats with more butter and place them on a baking sheet lined with parchment paper.
  • Repeat the process with the remaining phyllo and filling.
  • Bake in the preheated oven for 20-25 minutes, or until they are golden and crispy.
  • Optional: Drizzle with honey before serving for added sweetness.

Notes

Serve on a large platter garnished with fresh mint leaves and honey for drizzling.
Keyword appetizer, briouats, chicken, Moroccan