Moroccan Spiced Chicken Briouats (Ramadan Special)

Name: Moroccan Spiced Chicken Briouats (Ramadan Special)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Moroccan
Ingredients: 250 g chicken breast or thigh, finely chopped or shredded; 1 small onion, finely chopped; 2 clove garlic, minced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp ground coriander; 0.5 tsp ground ginger; 0.25 tsp turmeric; 0.25 tsp cinnamon; Salt and pepper, to taste; 2 tbsp fresh coriander or parsley, chopped; 1 egg to bind the filling; 8 sheets warqa pastry (or filo pastry), cut into strips; Melted butter or oil, for brushing; Oil for frying; Oven for baking (healthier option)

This recipe for Moroccan Spiced Chicken Briouats is a delightful treat, especially during Ramadan. These crispy pastries are filled with a flavorful chicken mixture, spiced with traditional Moroccan seasonings, and can be fried or baked for a healthier option. Serve them with lemon wedges, harissa, or mint yogurt dip for a perfect appetizer or snack. The process of folding the briouats into triangles is reminiscent of making samosas, adding a fun and creative touch to...

chicken breast or thigh, finely chopped or shredded

small onion, finely chopped

Salt and pepper, to taste

fresh coriander or parsley, chopped

egg to bind the filling

sheets warqa pastry (or filo pastry), cut into strips

Melted butter or oil, for brushing

Oven for baking (healthier option)

Step 1

Heat olive oil in a pan over medium heat.

Step 2

Add onion and cook until soft.

Step 3

Add garlic and spices; stir until fragrant.

Step 4

Add chicken, salt, and pepper. Cook until the chicken is done and the moisture has evaporated.

Step 5

Remove from heat and let it cool slightly.

Step 6

Stir in the herbs and the egg. Mix well.

Step 1

Brush pastry strips lightly with butter or oil.

Step 2

Place 1 tablespoon of filling near one end.

Step 3

Fold into triangles (as you would a samosa).

Step 4

Seal the edge with a little water or egg wash.

Step 1

For frying, fry in hot oil until golden and crisp. Drain on paper towels.

Step 2

For baking, brush with oil and bake at 180°C for 20–25 minutes, turning once.

Ensure the filling is completely cooled before adding the egg to prevent it from cooking prematurely.

If using filo pastry, keep it covered with a damp cloth to prevent it from drying out while folding.

For extra crispiness, double brush the pastry with butter or oil before baking or frying.

Can I use a different type of meat for the filling?

Yes, you can substitute chicken with ground beef, lamb, or even a vegetarian filling like spiced lentils or vegetables.

Can I prepare the briouats in advance?

Yes, you can prepare and fold the briouats in advance, then freeze them. Cook them directly from frozen when needed.

What can I serve with briouats?

Briouats pair well with lemon wedges, harissa, or a mint yogurt dip for added flavor.

Can I bake instead of frying for a healthier option?

Yes, baking is a healthier alternative. Brush the briouats with oil and bake at 180°C for 20–25 minutes, turning once.

What is warqa pastry, and can I substitute it?

Warqa pastry is a thin Moroccan pastry. If unavailable, you can use filo pastry as a substitute.

chicken breast or thigh, finely chopped or shredded

small onion, finely chopped

Salt and pepper, to taste

fresh coriander or parsley, chopped

egg to bind the filling

sheets warqa pastry (or filo pastry), cut into strips

Melted butter or oil, for brushing

Oven for baking (healthier option)

Step 1

Heat olive oil in a pan over medium heat.

Step 2

Add onion and cook until soft.

Step 3

Add garlic and spices; stir until fragrant.

Step 4

Add chicken, salt, and pepper. Cook until the chicken is done and the moisture has evaporated.

Step 5

Remove from heat and let it cool slightly.

Step 6

Stir in the herbs and the egg. Mix well.

Step 1

Brush pastry strips lightly with butter or oil.

Step 2

Place 1 tablespoon of filling near one end.

Step 3

Fold into triangles (as you would a samosa).

Step 4

Seal the edge with a little water or egg wash.

Step 1

For frying, fry in hot oil until golden and crisp. Drain on paper towels.

Step 2

For baking, brush with oil and bake at 180°C for 20–25 minutes, turning once.

Ensure the filling is completely cooled before adding the egg to prevent it from cooking prematurely.

If using filo pastry, keep it covered with a damp cloth to prevent it from drying out while folding.

For extra crispiness, double brush the pastry with butter or oil before baking or frying.

Can I use a different type of meat for the filling?

Yes, you can substitute chicken with ground beef, lamb, or even a vegetarian filling like spiced lentils or vegetables.

Can I prepare the briouats in advance?

Yes, you can prepare and fold the briouats in advance, then freeze them. Cook them directly from frozen when needed.

What can I serve with briouats?

Briouats pair well with lemon wedges, harissa, or a mint yogurt dip for added flavor.

Can I bake instead of frying for a healthier option?

Yes, baking is a healthier alternative. Brush the briouats with oil and bake at 180°C for 20–25 minutes, turning once.

What is warqa pastry, and can I substitute it?

Warqa pastry is a thin Moroccan pastry. If unavailable, you can use filo pastry as a substitute.

Moroccan Spiced Chicken Briouats (Ramadan Special)

Stuck mid-recipe?

Ingredients

Filling

Pastry

For cooking

Want to keep this recipe for later? We can email it to you!

How to make Moroccan Spiced Chicken Briouats (Ramadan Special)

Make the filling

Fold the briouats

Cook

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@chefspalette

Moroccan Spiced Chicken Briouats (Ramadan Special)

Stuck mid-recipe?

Ingredients

Filling

Pastry

For cooking

Want to keep this recipe for later? We can email it to you!

How to make Moroccan Spiced Chicken Briouats (Ramadan Special)

Make the filling

Fold the briouats

Cook

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

@chefspalette