Moroccan Spiced Chicken Briouats are crispy little parcels filled with tender, flavorful chicken seasoned with a blend of warm spices. These bite-sized treats have a wonderful mix of crunchy pastry and juicy filling that makes every bite an exciting surprise. The spices—like cinnamon, cumin, and turmeric—give the chicken a delicious, cozy flair that’s both familiar and a little exotic.
I love making these briouats when I want to impress friends without spending hours in the kitchen. They come together quickly, and the smell of spices cooking fills the house with such a comforting vibe. One little tip I’ve found really helps is to brush the pastry with a bit of butter before baking—it makes them extra crispy and golden, just the way I like.
These chicken briouats are perfect as appetizers at a party or a snack alongside a fresh salad. I often serve them with a tangy yogurt dip, which balances the spices beautifully. Whenever I bring these to gatherings, they disappear fast, which makes me believe everyone loves the mix of crunchy, spicy, and juicy flavors just as much as I do.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken makes the filling tender and easy to mix. Rotisserie chicken works great for convenience, or you can use leftover roasted chicken.
Spices: Ground cumin, cinnamon, turmeric, and smoked paprika give the filling its Moroccan character. If you don’t have smoked paprika, regular paprika works fine. Adjust cayenne pepper for your preferred heat level.
Phyllo or Warqa Pastry: These thin sheets create the crispy, flaky exterior. If you can’t find warqa, phyllo is a perfect substitute. Make sure to keep the sheets covered to prevent drying out while working.
Herbs and Lemon Juice: Fresh cilantro, parsley, and lemon juice add brightness and freshness that balance the warm spices, making the filling pop with flavor.
Butter or Oil for Brushing: Brushing melted butter or oil on the pastry helps it crisp evenly and turn a golden brown. Olive oil is a good lighter alternative to butter.
How Do I Fold Briouats Into Neat, Crispy Triangles?
Folding the pastry triangle shapes can be tricky at first, but here’s a simple way to get it right:
- Cut your buttered phyllo sheets into strips about 3 inches wide. Working with smaller strips helps control folding.
- Place a spoonful of the filling near one end of a strip.
- Fold one corner of the strip over the filling to form a triangle.
- Keep folding the triangle along the strip’s length, like folding a flag, until you reach the end.
- Use a little melted butter or water to seal the final edge so the briouat stays shut during baking.
- Keep the filled briouats covered until baking to prevent the pastry from drying out.
Brushing each briouat with butter before baking will give you that beautiful golden crispiness. Practice makes perfect, and once you get the hang of it, folding becomes quick and even fun!
Equipment You’ll Need
- Large skillet – perfect for sautéing the onion, garlic, and spices evenly with the chicken.
- Pastry brush – lets you easily brush melted butter on the phyllo for a crispy, golden finish.
- Baking sheet – to bake the briouats on; use parchment paper for easy cleanup and to prevent sticking.
- Sharp knife or scissors – great for cutting phyllo sheets into even strips for folding.
- Mixing bowl – handy to mix herbs and lemon juice into the chicken filling before assembling.
Flavor Variations & Add-Ins
- Swap chicken for lamb or beef mince with the same spices for a richer, heartier filling.
- Add toasted pine nuts or slivered almonds for a crunchy texture and nutty flavor inside.
- Mix chopped spinach or kale into the filling to add a pop of green and extra nutrition.
- Try crumbled feta cheese for a creamy contrast that pairs well with the warm spices.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper to taste
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ¼ cup fresh parsley, chopped
- 1 tbsp lemon juice
For the Pastry:
- 1 package (about 10 sheets) phyllo or warqa pastry
- 4 tbsp melted butter or vegetable oil for brushing
Optional Dipping Sauces:
- Yogurt sauce
- Fresh tomato salsa
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation and cooking time. Baking the briouats needs around 15-20 minutes. So planning for about 40-45 minutes total will have you enjoying these crunchy, flavorful treats in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté it until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Mix in cumin, cinnamon, turmeric, ground ginger, smoked paprika, cayenne pepper, salt, and pepper. Toast the spices for about 30 seconds to bring out their flavors.
Add the shredded chicken and toss well to coat everything evenly. Cook for another 3-4 minutes to warm the mixture through. Remove from heat and stir in the chopped cilantro, parsley, and lemon juice. Let it cool a bit.
2. Prepare the Pastry Strips:
Lay out one sheet of phyllo on a clean surface and brush lightly with melted butter. Place another sheet on top and brush again with butter. Cut these double-layered sheets into strips about 3 inches wide.
3. Fill and Fold the Briouats:
Put about 1-2 tablespoons of the chicken filling at one end of each pastry strip. Fold the pastry over the filling to make a triangle shape. Keep folding the triangle along the strip until the whole strip is folded around the filling. Use a bit of butter or water to seal the edge if needed.
Brush the outside of each briouat with more melted butter. This helps them become golden and crisp while baking.
4. Bake and Serve:
Place the briouats on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 15-20 minutes or until golden brown and crispy.
Once baked, garnish with extra fresh cilantro. Serve warm, with yogurt sauce or fresh tomato salsa on the side for dipping.
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before shredding and using it in the recipe. This helps keep the texture tender and ensures even cooking.
What Can I Substitute for Phyllo Pastry?
If phyllo or warqa pastry isn’t available, you can use spring roll wrappers or even puff pastry sheets. Keep in mind the texture will be different—spring roll wrappers crisp nicely when fried, while puff pastry will be flakier and richer.
Can I Prepare Briouats Ahead of Time?
Absolutely! You can assemble the briouats and keep them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.
How Should I Store Leftovers?
Store any leftover briouats in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 5-10 minutes to restore crispiness rather than using the microwave, which can make them soggy.