Moroccan Spiced Chicken Briouats are little pockets of flavor wrapped in crisp, flaky pastry. These tasty bites are filled with tender chicken mixed with warm spices like cinnamon, cumin, and a hint of ginger, giving them that special Moroccan touch. The outside gets beautifully golden and crunchy, making every bite a perfect mix of textures.
I love making these briouats for gatherings because everyone always asks for seconds (and sometimes thirds!). They’re great as appetizers or snacks, and I find that the spicy warmth inside feels like a cozy hug on a plate. A little tip: brushing the pastry with a bit of butter before baking really brings out that golden crunch we all love.
When I serve these, I usually pair them with a simple yogurt dip or a fresh herb chutney to balance the spices. It’s a fun way to bring a bit of Moroccan flavor into any meal or party, and I enjoy how easy they are to hold and eat while chatting with friends. These briouats have a way of turning any ordinary day into something a little more special.
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken keeps the filling tender and easy to fold. Rotisserie chicken works great for saving time. You can also use turkey or even a plant-based shredded substitute.
Spices: Cumin, cinnamon, ginger, and smoked paprika create that classic Moroccan flavor. If you don’t have smoked paprika, regular paprika works too. Adjust cayenne for your heat preference or skip it for mildness.
Phyllo Dough: This thin, flaky pastry crisps up beautifully in the oven. If you can’t find phyllo, spring roll wrappers can be a practical alternative but will give a slightly different texture.
Butter: Brushing melted butter on phyllo helps it brown nicely and become crunchy. For a lighter or dairy-free option, you can use olive oil instead.
How Do You Fold and Seal Briouats Without Breaking the Phyllo?
Folding phyllo can be tricky since it’s delicate and dries out quickly. Here’s how to keep it manageable:
- Work quickly and keep unused phyllo covered with a damp towel to stop drying.
- Brush each layer with melted butter to help the sheets stick and stay flexible.
- Place a small amount of filling to avoid overstuffing, which can tear the pastry.
- Fold the pastry into neat triangles by folding one corner over the filling, then keep folding along the strip, keeping the shape tight but gentle.
- Seal the edges with a little more butter to keep them from opening while baking.
With practice, your briouats will look neat and hold their shape, giving you that perfect golden, crispy bite every time!
Equipment You’ll Need
- Large skillet – perfect for cooking the spiced chicken filling evenly without sticking.
- Pastry brush – helps you brush melted butter on the phyllo for a crisp, golden finish.
- Sharp knife or pizza cutter – makes cutting phyllo sheets into neat strips quick and easy.
- Baking sheet lined with parchment paper – keeps the briouats from sticking and makes cleanup simple.
- Clean kitchen towel – essential to cover phyllo dough and keep it from drying out while you work.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier filling that still pairs well with the spices.
- Add chopped toasted almonds or pine nuts to the filling for a nice crunch and nutty flavor.
- Include finely diced carrots or peas to add sweetness and a bit of color inside the briouats.
- Mix in a bit of crumbled feta or goat cheese for a creamy contrast to the spiced chicken.
How to Make Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken breast, shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
For The Pastry:
- 1 package (16 oz) phyllo dough, thawed
- ½ cup unsalted butter, melted (for brushing)
- Fresh cilantro or parsley, chopped (for garnish)
For Serving (Optional):
- Harissa tomato salsa
- Yogurt dip with fresh herbs and a pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the filling and assemble the briouats, plus 20-25 minutes baking time. Overall, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant. Then add the spices—cumin, cinnamon, ginger, paprika, cayenne (if using), salt, and pepper. Toast the spices with the onions for 1-2 minutes.
2. Mix in Chicken and Herbs:
Add shredded chicken to the skillet. Stir well to coat it with the spices. Remove from heat and mix in fresh cilantro, parsley, and lemon juice. Let the mixture cool slightly.
3. Prepare the Phyllo Dough:
Unroll one sheet of phyllo on a clean surface. Keep remaining sheets covered with a damp towel so they don’t dry out. Brush the sheet lightly with melted butter. Top with another sheet and brush it too.
4. Fill and Fold the Briouats:
Cut the stacked phyllo into strips about 3 inches wide. Place 1-2 tablespoons of the chicken filling at the end of each strip. Fold the corner over the filling to create a triangle and keep folding along the strip, maintaining the triangle shape. Repeat with remaining strips.
5. Bake to Golden Perfection:
Put the folded briouats on a parchment-lined baking tray. Brush the tops with more melted butter. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.
6. Serve and Enjoy:
Sprinkle chopped fresh cilantro or parsley over the cooked briouats. Serve them warm with harissa tomato salsa and a yogurt dip for a fresh, cooling balance.
Can I Use Frozen Chicken for the Filling?
Yes! Just be sure to fully thaw the chicken before shredding and cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Moroccan Spiced Chicken Briouats Ahead of Time?
Absolutely! Assemble the briouats and keep them covered in the fridge for up to 24 hours before baking. Just add a little extra butter on top before popping them in the oven for a golden finish.
How Should I Store Leftover Briouats?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10 minutes to bring back their crispiness.
What Can I Serve with Briouats?
These are fantastic with a harissa tomato salsa for some spicy kick and a cooling yogurt dip with herbs to balance the flavors. They also pair well with a fresh salad for a light meal.
