Description

Crispy golden phyllo pastry triangles filled with aromatic Moroccan-spiced chicken, onions, and fresh herbs. These savory briouats are perfect for appetizers or party snacks with bold, exotic flavors.

Ingredients

Units Scale

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 cinnamon
Salt and pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
8 phyllo sheets or brick pastry
1 egg yolk (for sealing)
2 tablespoons melted butter or neutral oil (for brushing)
Dried mint or parsley flakes (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
Cut phyllo or brick sheets into strips about 3 inches wide.
Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
Sprinkle with dried mint or parsley flakes before serving.
Serve hot with harissa or yogurt dip.

Notes

Use brick pastry for a more traditional Moroccan texture if available.
Let the filling cool before wrapping to avoid tearing the pastry.
These can be assembled in advance and baked right before serving.
Can also be air-fried for a lighter alternative to baking.

Nutrition

Serving Size: 1 briouat
Calories: 170
Sugar: 1g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg