Moroccan Spiced Chicken Briouats are crispy, triangular pastries filled with a savory mixture of shredded chicken, warm spices, and fresh herbs, all wrapped in delicate phyllo or brick pastry. Served hot with dips like harissa or garlic yogurt, these golden bites are a staple of Moroccan street food and festive tables.
Whether you’re preparing them for Ramadan, a family gathering, or a flavorful appetizer, this guide will walk you through everything you need to know, from history to folding techniques.
Ingredients Needed For Moroccan Spiced Chicken Briouats
Here’s what you’ll need to bring your briouats to life:
- Protein: Cooked and shredded chicken (thigh preferred)
- Spices: Cumin, ginger, cinnamon, paprika, salt, and pepper
- Herbs: Chopped parsley and cilantro
- Aromatics: Finely chopped onion and minced garlic
- Pastry: Phyllo or brick pastry
- Sealing agent: Egg yolk
- Cooking medium: Melted butter or neutral oil
Want to explore a different Mediterranean profile? Try this hearty and veggie-packed alternative, Layered Mediterranean Vegetable Lasagna with Creamy Ricotta.
How to Make Moroccan Spiced Chicken Briouats (Step-by-Step)
1. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add chopped onions and garlic; sauté until translucent.
- Stir in shredded chicken.
- Add the spices: cumin, paprika, ginger, cinnamon, salt, and pepper.
- Cook for 3–4 minutes to meld the flavors.
- Remove from heat, and mix in chopped herbs.
- Let the mixture cool before assembling.
2. Cut & Prep the Pastry
- Use a clean surface to lay out your phyllo or brick sheets.
- Cut into strips approximately 3 inches wide.
- Keep unused pastry covered with a damp cloth to prevent drying out.
3. Fold the Briouats
- Place 1–2 teaspoons of filling at one end of each strip.
- Fold the dough over diagonally to form a triangle.
- Continue folding in a triangle shape until you reach the end.
- Seal the edge with egg yolk.
4. Cooking Methods
Choose one of the following:
Baking (Healthier Option)
- Preheat oven to 375°F (190°C).
- Place briouats on a parchment-lined tray.
- Brush with melted butter or neutral oil.
- Bake for 20–25 minutes until golden and crispy.
Frying (Traditional)
- Heat neutral oil in a pan.
- Fry briouats in batches until golden brown.
- Drain on paper towels.
Tips for Perfect Briouats
- Cool the filling completely before folding to prevent sogginess.
- Use double-layered phyllo if your sheets are thin.
- Seal tightly to avoid leakage during cooking.
- Freeze uncooked briouats for future use.
Serving Suggestions
These pastries shine when served warm and crispy. Consider these ideas:
- Dips:
- Harissa sauce
- Garlic yogurt dip
- Lemon tahini sauce
- Sides:
- Moroccan salads (Zaalouk, Taktouka)
- Couscous with dried fruit and nuts
- Beverage pairing:
- Fresh mint tea
- Light citrusy white wine (if not observing halal)
Nutritional Snapshot (per 1 briouat)
Using baked chicken thigh and phyllo:
- Calories: 120–150
- Protein: ~8g
- Fat: ~7g (less if baked)
- Carbohydrates: ~10g
Variations & Creative Twists
You can make this recipe your own with these spins:
- Vegetarian: Use mashed chickpeas, sautéed mushrooms, or spiced lentils.
- Cheesy: Add a cube of feta or goat cheese to each triangle.
- Air-Fried: Brush lightly with oil and air-fry at 375°F for 12–15 minutes.
- Sweet & Savory: Add slivered almonds or chopped dates for Moroccan fusion.
Storing & Reheating Tips
- To freeze (before cooking):
- Arrange briouats in a single layer on a tray.
- Freeze until firm, then transfer to a sealed bag or container.
- To reheat:
- Bake at 350°F for 10–12 minutes.
- Avoid microwaving, they’ll lose crispness.
- Shelf life:
- Fridge: 2–3 days (cooked)
- Freezer: Up to 3 months
Briouats vs Similar Dishes
| Dish | Origin | Key Differences |
|---|---|---|
| Samosas | India | Thicker dough, deep-fried, different spice palette |
| Spanakopita | Greece | Filled with spinach & feta, no meat |
| Spring Rolls | Asia | Often uses rice paper, served with soy or sweet chili |
Briouats stand out with their sweet-spicy Moroccan flavor and delicate, crispy shell.
FAQs Moroccan Spiced Chicken Briouats
What are Moroccan briouats made of?
They’re typically made with meat or sweet almond paste, herbs, Moroccan spices, and wrapped in phyllo or brick pastry.
Can you bake briouats instead of frying?
Yes! Baking is a healthier and easier option. Just brush with oil or butter and bake until golden.
How do you fold briouats?
Use a triangle-folding method, similar to folding a flag. Fold diagonally, then continue flipping to keep the triangle shape.
Are briouats eaten cold or hot?
They’re best enjoyed hot, fresh from the oven or fryer for maximum crispiness.
What’s the difference between briouats and samosas
Briouats are Moroccan, use phyllo pastry, and feature warm North African spices, while samosas are Indian with thicker dough and different spice profiles.
Final Thoughts
Moroccan Spiced Chicken Briouats are the perfect blend of crispy, savory, and exotic. Whether you’re making them for a holiday or a casual get-together, they’re guaranteed to impress.
Don’t be intimidated by the folding or pastry, once you try it, you’ll want to fill and fold your way into Moroccan culinary magic.
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Moroccan Spiced Chicken Briouats: The Ultimate Guide
- Total Time: 50 minutes
- Yield: 16 briouats 1x
Description
Moroccan Spiced Chicken Briouats are crispy, golden pastry triangles filled with savory spiced chicken, fresh herbs, and fragrant aromatics. Wrapped in delicate phyllo or brick pastry, they are baked or fried to perfection and make a perfect appetizer or festive snack.
Ingredients
2 cups cooked shredded chicken (breast or thigh)
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
8 sheets phyllo dough or brick pastry
1 egg yolk (for sealing)
2 tablespoons melted butter or neutral oil (for brushing)
Dried mint or parsley flakes, for garnish
Instructions
Heat olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until translucent and aromatic.
Add the shredded chicken to the pan. Stir in cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes, stirring frequently.
Remove from heat and mix in fresh parsley and cilantro. Allow the filling to cool completely.
Cut the phyllo or brick pastry into strips approximately 3 inches wide. Work with one strip at a time, keeping the rest covered to prevent drying.
Place a spoonful of filling at the bottom of each strip. Fold the pastry over diagonally into a triangle, continuing until the entire strip is folded. Seal the edge with egg yolk.
Arrange the briouats on a parchment-lined baking sheet. Brush each triangle with melted butter or neutral oil.
Bake at 375°F (190°C) for 20 to 25 minutes, or until golden brown and crisp. Alternatively, fry in hot oil until golden and drain on paper towels.
Sprinkle with dried mint or parsley flakes and serve hot with your favorite dipping sauce.
Notes
These briouats can be prepared in advance and frozen before baking. When ready to use, bake directly from frozen, just add an extra 5 minutes to the baking time. For a healthier option, use an air fryer and lightly spray the pastries with oil.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked or Fried
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 briouat
- Calories: 145
- Sugar: 1g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Keywords Moroccan chicken appetizer, chicken briouats, savory pastries, Moroccan finger food