Moroccan spiced chicken briouats are crispy, golden phyllo pastry triangles filled with warmly spiced chicken, fresh herbs, and aromatic North African spices. I made these for a family gathering and they disappeared from the platter within minutes. Once you try that cumin-cinnamon filling wrapped in flaky pastry, you will understand why.
I first came across briouats at a dinner party and could not stop thinking about them on the drive home. The combination of cinnamon and cumin in a savory chicken filling sounds unexpected, but it works in the most satisfying way. These chicken shawarma with garlic sauce vibes in pastry form make them a guaranteed crowd-pleaser at any gathering.
Table of Contents
Ingredients for Moroccan Spiced Chicken Briouats
I always use rotisserie chicken for this recipe because it saves time and already has great seasoning built in. The spice blend is what makes these briouats truly special, so do not skip or substitute the cinnamon. Here is everything you need:
- 2 cups cooked chicken (shredded, breast or thigh) – I recommend rotisserie chicken for convenience and flavor
- 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 – my preference is freshly ground for the most aromatic result
- Salt and pepper to taste
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh coriander (chopped) – in my experience, fresh coriander makes a big difference over dried here
- 8 phyllo sheets or brick pastry (cut into 3-inch wide strips)
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Step-by-Step Instructions
I recommend letting the filling cool completely before wrapping because warm filling creates steam that tears the delicate phyllo pastry and makes folding much harder.
Step 1: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic and sauté for 3 to 4 minutes until soft and translucent. The kitchen should start smelling wonderful at this point.
Step 2: Add the shredded chicken to the skillet. Season with cumin, paprika, ginger, cinnamon, salt, and pepper. Stir well and cook for 3 to 4 minutes until everything is heated through and fragrant.
Step 3: Remove the skillet from the heat. Stir in the chopped parsley and coriander. Spread the filling on a plate and allow it to cool completely, at least 15 minutes. Do not rush this step.
Step 4: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. Cut the phyllo sheets into strips about 3 inches wide. Keep unused sheets covered with a damp towel to prevent them from drying out while you work.
Step 5: Place a spoonful of cooled filling at one end of each strip. Fold the pastry over the filling in a tight triangular flag-fold pattern, turning corner to corner until you reach the end of the strip. Brush the final edge with egg yolk to seal it closed.
Step 6: Arrange the briouats on the prepared tray in a single layer. Brush the tops and sides lightly with melted butter or oil for a golden finish.
Step 7: Bake for 20 to 25 minutes until deeply golden and crisp. They should sound hollow when tapped lightly on the bottom. Sprinkle with dried mint or parsley flakes and serve hot with harissa or yogurt dip.
What to Serve with Moroccan Spiced Chicken Briouats
These briouats pair beautifully with dips, fresh salads, and other bold-flavored dishes for a complete spread.
Harissa Dip: The smoky heat of harissa is a natural match for the warm cinnamon-cumin filling. A small bowl on the side lets guests control how much heat they add.
Garlic Yogurt Sauce: Cool, creamy yogurt with minced garlic and a squeeze of lemon tones down the spice and balances the richness of the buttery pastry perfectly.
Fattoush or Tabbouleh Salad: A fresh herb salad with crisp vegetables adds a bright, acidic contrast to the rich, savory briouats. Great for serving these as part of a mezze-style spread.
Chicken Tikka Masala: For a full Middle Eastern and South Asian-inspired dinner table, serve these alongside a saucy main dish. This chicken tikka masala brings bold spiced flavors that complement the briouats beautifully.
Slow Cooker Chicken Shawarma: If you are building a larger spread, this slow cooker chicken shawarma works wonderfully alongside the briouats as both feature bold aromatic spice profiles.
Vietnamese Lemongrass Chicken: For a globally inspired appetizer table, this Vietnamese lemongrass chicken adds a bright, herby counterpoint to the warm Moroccan spices in the briouats.
Storage and Serving Tips
Store cooled briouats in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unbaked assembled briouats in a single layer on a tray, then transfer to a sealed freezer bag for up to 2 months. Bake directly from frozen, adding 5 to 7 extra minutes to the baking time.
To reheat, place briouats in a 350°F (175°C) oven for 8 to 10 minutes until heated through and crispy again. I recommend avoiding the microwave entirely as it makes the pastry soft and soggy rather than crisp. An air fryer at 375°F for 5 to 6 minutes also works great for reheating.
Pro tip: the spiced chicken filling can be made up to 2 days ahead and stored covered in the fridge. This makes assembly much faster when you are getting ready to entertain.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, shredded chicken thighs work great here and stay juicier in the filling. Use whatever cooked chicken you have on hand, including leftover rotisserie chicken.
How do I prevent the phyllo from tearing while folding?
Keep unused phyllo sheets covered with a slightly damp kitchen towel at all times. Work quickly and make sure the filling has cooled fully before wrapping. Warm filling creates steam that weakens the pastry.
Can I fry these instead of baking?
Yes. Fry in neutral oil at 350°F (175°C) for 3 to 4 minutes per side until golden and crisp. The exterior will be slightly richer but equally delicious.
Conclusion
Moroccan spiced chicken briouats are a rewarding recipe that looks impressive but comes together with simple steps and pantry-friendly spices. The flaky pastry, fragrant filling, and easy make-ahead options make them a go-to for entertaining or snacking. Give them a try and watch your guests reach for seconds.
Moroccan Spiced Chicken Briouats
Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic. Sauté for 3 to 4 minutes until soft and translucent.
- Add shredded chicken to the skillet. Season with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3 to 4 minutes, stirring well to combine.
- Remove from heat. Stir in chopped parsley and coriander. Spread on a plate and cool completely, at least 15 minutes.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Cut phyllo into 3-inch wide strips. Keep unused sheets covered with a damp towel.
- Place a spoonful of cooled filling at one end of each phyllo strip. Fold in a tight triangular flag-fold pattern to the end. Brush the final edge with egg yolk to seal.
- Arrange briouats on the prepared tray. Brush tops and sides lightly with melted butter or oil.
- Bake for 20 to 25 minutes until deeply golden and crisp. Sprinkle with dried mint or parsley flakes. Serve hot with harissa or yogurt dip.
