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moroccan-spiced-chicken-briouats-golden-phyllo-platter

Moroccan Spiced Chicken Briouats

Crispy golden phyllo pastry triangles filled with aromatic Moroccan-spiced shredded chicken, fresh parsley, and coriander. Perfect for appetizers, party platters, and mezze spreads. Make-ahead and freezer friendly.
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Prep Time 25 minutes
Cook Time 25 minutes
0 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Snack
Cuisine: Moroccan, North African
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, breast or thigh
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh coriander chopped
  • 8 phyllo sheets or brick pastry cut into 3-inch wide strips
  • 1 egg yolk for sealing
  • 2 tbsp melted butter or neutral oil for brushing
  • dried mint or parsley flakes for garnish

Equipment

  • Skillet
  • Baking tray
  • Parchment paper
  • Pastry brush
  • Cutting board and knife

Method
 

  1. 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.
  2. 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.
  3. Remove from heat. Stir in chopped parsley and coriander. Spread on a plate and cool completely, at least 15 minutes.
  4. 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.
  5. 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.
  6. Arrange briouats on the prepared tray. Brush tops and sides lightly with melted butter or oil.
  7. 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.

Notes

Cool filling fully before wrapping to avoid tearing phyllo. Freeze unbaked briouats for up to 2 months. Bake from frozen adding 5 to 7 extra minutes. Reheat baked briouats at 350F for 8 to 10 minutes to restore crispiness.