Moroccan Spiced Chicken Briouats are little golden pockets filled with juicy, seasoned chicken and wrapped in crispy pastry. They’re packed with warm spices like cinnamon, cumin, and ginger that give each bite a cozy, flavorful kick. These hand-held treats are both crunchy and tender, making them perfect for snacking or serving as a tasty appetizer.
I love making these because they feel special but don’t take forever. The filling is quick to prepare, and watching the briouats turn crisp and flaky in the oven is pretty rewarding. A little tip I have is to brush the pastry with a bit of butter or oil before baking; it really helps them get that perfect golden crunch.
Whenever I serve these at gatherings, they disappear fast! I often pair them with a simple yogurt dip or a honey drizzle to balance the spices. They bring a little Moroccan magic to the table and always get people chatting about how deliciously unique they are. These briouats are a sure way to impress friends without spending hours in the kitchen.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the filling tender and easy to chop. Leftovers or rotisserie chicken work well if you want a shortcut.
Spices: Cumin, cinnamon, and ginger are the heart of Moroccan flavor here. If you miss one, you can still get close with just cumin and cinnamon. Add cayenne to adjust heat to your taste.
Phyllo Pastry: This thin, crisp dough creates the flaky shell. If you can’t find phyllo, spring roll wrappers or wonton wrappers are decent alternatives, but the texture will be a bit different.
Herbs & Lemon Juice: Fresh cilantro and parsley brighten the filling, and lemon juice adds a nice zing. You can swap the lemon juice with a splash of vinegar if needed.
How Do You Fold Perfect, Crispy Briouats Without Making a Mess?
Folding these triangle parcels can be tricky at first but here’s a simple method:
- Brush each phyllo strip with butter or oil. This keeps layers separate and crispy when baked or fried.
- Place filling at one end, then fold over to form a triangle. Keep folding the triangle along the strip until you reach the end.
- Press the edges firmly to seal. If needed, use a little water to “glue” the last edge down.
- Work quickly but gently—phyllo dries fast and can tear, so cover unused sheets with a damp towel.
Practicing the folds once or twice without filling helps build confidence. Once folded, these treats bake or fry evenly to a golden, flaky finish perfect for holding that flavorful chicken inside.
Equipment You’ll Need
- Large skillet – for cooking the chicken and spices evenly without crowding.
- Sharp knife and cutting board – to chop onions, garlic, herbs, and chicken neatly.
- Pastry brush – helps you spread butter or oil on phyllo sheets for crispiness.
- Baking sheet lined with parchment paper – perfect for baking the briouats without sticking.
- Deep frying pan or skillet (optional) – if you prefer shallow frying for extra crunch.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier filling typical of Moroccan dishes.
- Add finely chopped toasted almonds or pine nuts for a crunchy texture contrast inside the filling.
- Mix in crumbled feta cheese to add a creamy, salty layer that pairs well with warm spices.
- Include finely diced bell peppers or carrots for a bit of sweetness and colorful veggie boost.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, finely chopped or shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp turmeric powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ¼ cup fresh parsley, chopped
- 1 tbsp lemon juice
For the Pastry and Cooking:
- 8-10 sheets of phyllo (filo) pastry, thawed if frozen
- ½ cup melted butter or olive oil for brushing
- Vegetable oil (for shallow frying, optional)
For the Dipping Sauce (optional):
- ½ cup tomato chutney or harissa sauce
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and fold the briouats, plus 20-25 minutes to bake or around 15 minutes to shallow fry. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat olive oil in a skillet over medium heat. Sauté the chopped onions until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute. Stir in the cooked chicken and spices: cumin, cinnamon, ginger, turmeric, smoked paprika, cayenne pepper, salt, and black pepper. Cook, stirring now and then, for 5 minutes so the flavors blend well. Remove from heat, then stir in chopped cilantro, parsley, and lemon juice. Let the mixture cool a bit.
2. Prepare the Phyllo Pastry:
Lay out your workspace and unroll the phyllo sheets. Using a pastry brush, spread melted butter or olive oil on each sheet. Cut the sheets lengthwise into strips about 3 inches wide — this makes folding easier and the perfect size for briouats.
3. Fill and Fold the Briouats:
Place a tablespoon of the chicken filling at one end of each phyllo strip. Fold the dough over the filling to make a triangle. Continue folding the triangle along the strip until you reach the end, like folding a samosa. Make sure to seal the edges well; you can dab a little water on the final corner to help seal the pastry. Set the folded briouats seam-side down on a parchment-lined baking sheet.
4. Cook the Briouats:
You have two options:
- Shallow frying: Heat about an inch of vegetable oil in a pan over medium heat. Fry the briouats in batches until golden and crisp, about 2-3 minutes per side. Drain on paper towels before serving.
- Baking: Preheat your oven to 375°F (190°C). Brush the briouats with extra melted butter or olive oil. Bake for 20-25 minutes until they are golden and crispy.
5. Serving:
Serve your Moroccan spiced chicken briouats warm. Garnish with fresh cilantro and offer a side of tomato chutney or harissa sauce for dipping. They make a fantastic appetizer or snack anyone will love!
Can I Use Frozen Chicken for the Briouats?
Yes! Just make sure to fully thaw the chicken before chopping and cooking. Thaw it overnight in the fridge or use the defrost function on your microwave for quicker thawing.
Can I Make These Briouats Ahead of Time?
Absolutely! You can prepare and fold the briouats, then refrigerate them for up to 24 hours before cooking. If baking, add a few extra minutes to the cook time if cooking from chilled.
What’s the Best Way to Store Leftovers?
Store any leftover briouats in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for 8-10 minutes to regain their crispiness.
Can I Substitute Phyllo Pastry?
If you can’t find phyllo, try using spring roll or wonton wrappers. The texture will differ but they still make delicious crispy pockets.
