Moroccan Spiced Chicken Briouats (Printable)

Crispy phyllo triangles with spiced chicken filling, aromatic herbs, and touch of honey.

# What You Need:

→ Chicken Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 10 oz boneless skinless chicken breast, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground coriander
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon cayenne pepper
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon honey
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons chopped fresh parsley
16 - Zest of ½ lemon

→ Assembly

17 - 12 sheets phyllo pastry
18 - 4 tablespoons melted butter
19 - 1 egg yolk, beaten
20 - 1 tablespoon sesame seeds

# How To Make It:

01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute more.
02 - Stir in the diced chicken. Cook, stirring frequently, for about 5-7 minutes until cooked through.
03 - Add cumin, ginger, cinnamon, coriander, paprika, cayenne, salt, and black pepper. Continue to cook for 2 minutes to let the spices bloom.
04 - Drizzle honey over the mixture and add the cilantro, parsley, and lemon zest. Mix well and cook for 2-3 more minutes until everything is well incorporated. Remove from heat and let filling cool slightly.
05 - Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
06 - Lay one sheet of phyllo pastry on a clean surface. Keep the rest covered with a damp cloth to prevent drying. Brush the sheet lightly with melted butter.
07 - Place about 2 tablespoons of the chicken filling near one end of the phyllo sheet. Fold one corner over filling to form a triangle. Fold the triangle over itself, maintaining triangle shape, until you reach the end of the strip. Seal the tip with beaten egg yolk.
08 - Repeat with remaining phyllo sheets and filling. Arrange briouats on the prepared baking sheet. Brush tops with more melted butter and sprinkle with sesame seeds if desired.
09 - Bake for 20-25 minutes, or until golden brown and crisp.
10 - Let cool slightly before serving.

# Expert Advice:

01 -
  • The honey adds just enough sweetness to balance the warm spices, creating that addictive Moroccan flavor profile
  • These freeze beautifully unbaked, so you can always have impressive appetizers ready for unexpected guests
02 -
  • Phyllo dries out incredibly fast, so keep unused sheets covered with a damp cloth at all times
  • The filling must be completely cool before wrapping, or your briouats will turn soggy during baking
03 -
  • Mix equal parts melted butter and olive oil for brushing, this prevents the butter from burning and adds flavor
  • Let the filling cool completely in the refrigerator for even easier handling and tighter folds

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