Moroccan Spiced Chicken Briouats (Printable Version)

Golden crispy phyllo parcels stuffed with fragrant spiced chicken, herbs, and touch of honey for irresistible flavor.

# What You Need:

→ Chicken Filling

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 10 oz boneless skinless chicken breast, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground coriander
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon cayenne pepper
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon honey
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons chopped fresh parsley
16 - Zest of ½ lemon

→ Assembly

17 - 12 sheets phyllo pastry
18 - 4 tablespoons melted butter
19 - 1 egg yolk, beaten
20 - 1 tablespoon sesame seeds

# How To Make It:

01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute more.
02 - Stir in the diced chicken. Cook, stirring frequently, for about 5-7 minutes until cooked through.
03 - Add cumin, ginger, cinnamon, coriander, paprika, cayenne, salt, and black pepper. Continue to cook for 2 minutes to let the spices bloom.
04 - Drizzle honey over the mixture and add the cilantro, parsley, and lemon zest. Mix well and cook for 2-3 more minutes until everything is well incorporated. Remove from heat and let filling cool slightly.
05 - Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
06 - Lay one sheet of phyllo pastry on a clean surface. Keep the rest covered with a damp cloth to prevent drying. Brush the sheet lightly with melted butter.
07 - Place about 2 tablespoons of the chicken filling near one end of the phyllo sheet. Fold one corner over filling to form a triangle. Fold the triangle over itself, maintaining triangle shape, until you reach the end of the strip. Seal the tip with beaten egg yolk.
08 - Repeat steps 6-7 with remaining phyllo sheets and filling. Arrange briouats on the prepared baking sheet. Brush tops with more melted butter and sprinkle with sesame seeds if desired.
09 - Bake for 20-25 minutes, or until golden brown and crisp.
10 - Let cool slightly before serving.

# Helpful Hints:

01 -
  • The contrast between shatteringly crisp pastry and fragrant juicy filling is absolutely addictive
  • They can be assembled ahead and baked just before guests arrive making you look like a hosting genius
  • The spice blend hits every note warming cumin sweet cinnamon and just enough heat to keep things interesting
02 -
  • Phyllo pastry dries out incredibly fast keep it covered with a damp cloth while working and work quickly but calmly
  • Let the filling cool before wrapping hot filling will make the phyllo soggy and tear
  • Do not skip brushing between layers butter is what creates those irresistible flaky crispy layers
03 -
  • Clarified butter wont make the phyllo soggy like regular butter can
  • Brush butter all the way to the edges of the phyllo every single spot needs love
  • Let the baked briouats rest for 5 minutes before serving this crisps them up further

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