Moroccan Spiced Chicken Briouats are little golden parcels filled with a tasty mix of spiced chicken, herbs, and sometimes a touch of nuts or cheese. These flaky, crisp pastries are packed with warm flavors like cumin, cinnamon, and a hint of ginger that give each bite a cozy, exciting taste of Morocco.
I love making these briouats when I want a snack that’s a bit different but still comforting. The spices dance around in the filling and the crunchy pastry on the outside makes every bite so satisfying. A helpful tip I’ve learned is to brush them with a little butter or oil before baking to get that perfect golden brown color and extra crispness.
My favorite way to enjoy these is fresh out of the oven with a cool yogurt or mint sauce for dipping — it really brings out the spices and balances the richness. They’re great for sharing at parties or just for a fun family dinner when you want something that feels special but isn’t hard to make. These chicken briouats always bring smiles to the table!
Key Ingredients & Substitutions
Ground Chicken: This is the base of the filling. You can swap it with ground turkey or even minced lamb for a richer taste. Leftover cooked chicken works well too and saves time.
Spices: Ginger, cinnamon, cumin, turmeric, and cayenne create that classic Moroccan flavor. If you don’t have all, a pinch of curry powder can be a quick substitute but the mix really makes the dish special.
Phyllo Dough: This is what gives briouats their crisp, flaky outside. You could use spring roll wrappers as a substitute, but the texture will be a bit different. Keep unused sheets covered with a damp towel to prevent drying out.
Toasted Nuts: Almonds or pine nuts add a lovely crunch and a nutty note. If you’re nut-free, just skip them or swap with sunflower seeds or even breadcrumbs to add texture.
How Do I Fold Briouats Into Perfect Triangles?
Folding the phyllo sheets into neat triangles might seem tricky at first, but here’s a simple way to get it right:
- Cut your phyllo into long strips, about 3 inches wide.
- Place a spoonful of filling near one end of the strip.
- Fold one corner over the filling to start a triangle shape.
- Keep folding the triangle along the strip, like folding a flag.
- When you reach the end, use a little melted butter or oil to seal the edge and keep the filling inside while cooking.
Keep your phyllo covered with a damp towel when not in use to prevent it from drying and breaking during folding. Take your time—practice helps, and the flaky, golden result is worth it!
Equipment You’ll Need
- Large skillet – perfect for cooking the spiced chicken filling evenly and breaking it up as it cooks.
- Brush or pastry brush – to lightly coat the phyllo sheets with butter or oil, helping them crisp up beautifully.
- Sharp knife or pizza cutter – ideal for cutting the phyllo sheets into neat strips for folding.
- Baking sheet lined with parchment paper – if you choose to bake, it prevents sticking and allows easy cleanup.
- Deep frying pan or heavy pot – if frying, deep enough for the oil to keep the briouats crispy and golden.
Flavor Variations & Add-Ins
- Swap ground chicken with ground lamb for a richer, traditional twist that adds a deeper flavor.
- Add crumbled feta or goat cheese inside for a creamy, tangy surprise that pairs well with the spices.
- Mix in finely chopped spinach or kale to sneak in some greens and add a fresh taste.
- Stir in raisins or chopped dried apricots for a touch of sweetness that balances the spices nicely.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground chicken (or finely chopped cooked chicken)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup toasted almonds or pine nuts, finely chopped (optional)
For the Briouats:
- 8-10 sheets of phyllo dough or warqa pastry (Moroccan pastry sheets)
- 4 tbsp melted butter or olive oil (for brushing sheets)
- Vegetable oil, for frying (if frying instead of baking)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling, 15 minutes to fold the briouats, and 20-25 minutes baking time or 10-15 minutes frying time. Overall, expect around 1 hour from start to finish, including cooking and assembly.
Step-by-Step Instructions:
1. Cook the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until soft and fragrant, about 3-4 minutes. Add the ground chicken and cook until browned and fully cooked, breaking it up as it cooks, about 6-8 minutes. Stir in ginger, cinnamon, cumin, turmeric, cayenne pepper (if using), salt, and pepper, and cook for 2 more minutes to enhance the flavors.
2. Add Herbs and Nuts:
Remove the skillet from heat and stir in chopped parsley, cilantro, and toasted nuts if using. Let the filling cool slightly before using.
3. Prepare and Fill the Pastry:
Lay out one sheet of phyllo dough and cover the rest with a damp towel to prevent drying. Brush the phyllo lightly with melted butter or olive oil. Cut the sheet into strips about 3 inches wide. Place a spoonful of filling near one end of each strip, then fold the corner over to form a triangle, continuing to fold the triangle along the strip. Seal the last fold with a little melted butter or oil. Repeat with remaining strips and filling.
4. Cook the Briouats:
Choose between frying and baking: For frying, heat vegetable oil to 350°F (175°C), fry briouats in batches until golden and crisp, 2-3 minutes per side, then drain on paper towels. For baking, preheat the oven to 375°F (190°C), place briouats on a parchment-lined baking sheet, brush tops with melted butter or oil, and bake for 20-25 minutes until crisp and golden.
5. Serve and Enjoy:
Serve your warm, crispy briouats with a sprinkle of fresh parsley and a dipping sauce like harissa or mint yogurt.
Can I Use Frozen Chicken for the Filling?
Yes! Just be sure to thaw it completely in the refrigerator overnight and pat it dry before cooking. This helps avoid excess moisture that can make the filling soggy.
Can I Bake Instead of Frying the Briouats?
Absolutely! Baking is a healthier option. Just brush the briouats with melted butter or olive oil and bake at 375°F (190°C) for 20-25 minutes until they’re golden and crispy.
How Should I Store Leftover Briouats?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to crisp them back up, or warm gently in a skillet.
Can I Use Other Proteins or Add Vegetables?
Yes! Ground turkey or lamb work great as alternatives. You can also mix in chopped spinach or grated carrots for added nutrition and flavor.
