Moroccan Spiced Chicken Briouats are these little crispy pastries filled with a warm, fragrant blend of spiced chicken and herbs. The outside is golden and flaky, while the inside bursts with flavors like cinnamon, cumin, and a touch of ginger. They’re small but packed with a big punch of deliciousness in each bite.
I love making these because they feel special without being hard to put together. The spices give the chicken a unique twist that’s not too spicy but really tasty, and the crispy pastry makes everyone want to grab one after the other. I like to add a little fresh cilantro and a squeeze of lemon on top to brighten the flavors even more.
These briouats are great for sharing at parties or as a fun appetizer for dinner. I often serve them with a cool yogurt dip or a simple salad on the side. They’re the kind of dish that always gets people asking for the recipe, and they make every meal feel a little more festive and exciting.
Key Ingredients & Substitutions
Ground Chicken: This is the main protein, giving a tender texture and soaking up the spices well. If you prefer, ground turkey or finely chopped cooked chicken work nicely.
Spices: Cinnamon, cumin, ginger, turmeric, paprika, and a bit of cayenne create the warm Moroccan flavor. You can adjust heat by skipping the cayenne or adding a little chili powder.
Filo Pastry: The crispy shell is essential. If you can’t find filo, very thin spring roll wrappers can work, though the texture will be a bit different but still tasty.
Toasted Nuts: Pine nuts are classic, but almonds add a lovely crunch. Toasting them brings out their flavor, so don’t skip this step.
Butter for Brushing: Melted butter helps the filo brown evenly and stay crisp. For a dairy-free version, you can use olive oil, though the flavor and color may be slightly different.
How Do I Fold Filo Pastry to Make the Perfect Briouat Triangle?
Folding briouats into neat triangles looks tricky but is simple with a little patience. Here’s how I do it:
- Start with a strip about 2 inches wide.
- Place a spoonful of cooled filling at one end.
- Fold one corner over the filling to form a triangle.
- Keep folding the triangle over itself along the strip, like folding a flag, until you reach the end.
- Brush the last edge with melted butter to seal the triangle well.
Take your time the first few times — it becomes easier. Keeping unused filo covered with a damp towel helps prevent it from drying and breaking while you work.
Equipment You’ll Need
- Large skillet – perfect for cooking the spiced chicken filling evenly.
- Pastry brush – helps you coat filo sheets with butter for a crisp, golden finish.
- Sharp knife or pizza cutter – makes cutting filo into neat strips quick and easy.
- Deep frying pan or heavy pot – for frying briouats safely and evenly in hot oil.
- Slotted spoon – to lift fried briouats out of the oil and drain excess oil.
- Mixing bowls – handy for combining ingredients and resting the filling.
Flavor Variations & Add-Ins
- Swap chicken for ground lamb or beef for a richer, heartier bite.
- Add crumbled feta or goat cheese inside for a creamy surprise.
- Include finely chopped spinach or grated carrots for a veggie boost.
- Try adding a pinch of cinnamon and orange zest to the filling to brighten flavors.
Moroccan Spiced Chicken Briouats
Ingredients You’ll Need:
For the Filling:
- 500g (1 lb) ground chicken or finely chopped chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp turmeric powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh cilantro, finely chopped
- 100g (about 1 cup) toasted pine nuts or chopped almonds
For the Pastry:
- 10-12 sheets filo (phyllo) pastry, thawed if frozen
- 100g (7 tbsp) unsalted butter, melted (for brushing filo)
- Vegetable oil (for deep frying, about 1-2 cups)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and assemble the briouats, plus 10-15 minutes for frying. You might also want to set aside a little time to let the filling cool before folding the pastries. Overall, plan for about 40 minutes total.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook another minute until fragrant. Add the ground chicken, breaking it up with a spoon, and cook for 5-7 minutes until no longer pink. Stir in the cinnamon, cumin, ginger, turmeric, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to fully coat the chicken. Add the chopped parsley, cilantro, and toasted pine nuts or almonds. Cook 2 more minutes, then remove from heat and allow to cool slightly.
2. Prepare the Filo Pastry:
Lay one sheet of filo pastry on a clean surface. Keep the rest covered with a damp towel so they don’t dry out. Brush the filo lightly with melted butter. Cut the sheet into strips about 4-5 cm (2 inches) wide.
3. Fold the Briouats:
Place 1-2 tablespoons of the chicken filling at one end of each filo strip. Fold the corner over the filling to form a triangle. Continue folding the triangle along the strip like folding a flag until you reach the end. Brush the last edge with butter to seal. Repeat with all strips and filling.
4. Fry the Briouats:
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the briouats in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
5. Serve:
Arrange the hot briouats on a plate over fresh greens or herbs. Serve alongside harissa, chutney, or a cool yogurt dip for a tasty contrast.
Enjoy your warm, crunchy Moroccan Spiced Chicken Briouats while fresh!
Can I Use Frozen Chicken for the Filling?
Yes! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before cooking. This helps avoid extra moisture that can affect the filling texture.
Can I Bake Instead of Frying the Briouats?
Absolutely! Brush the briouats generously with melted butter, place them on a baking sheet, and bake at 200°C (400°F) for about 15-20 minutes or until golden and crispy. This is a lighter alternative to deep frying.
How Should I Store Leftover Briouats?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by warming them in a hot oven (about 180°C/350°F) for 8-10 minutes to restore their crispiness.
Can I Substitute Filo Pastry with Something Else?
If you can’t find filo, very thin spring roll wrappers work well too. The texture will be slightly different but still delicious. Just handle them gently as they can tear easily.
