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Moroccan Spiced Chicken Briouats

Experience the delightful flavors of Morocco with these crispy chicken briouats, spiced with warm spices and herbs, perfect for quick meals and gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Moroccan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground chicken (or turkey for a leaner option)
  • 1 medium onion finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 zest lemon
For Assembly
  • 1 package spring roll or phyllo pastry (about 20 sheets)
  • 1 each egg, beaten (for sealing)
Optional Garnishes
  • Sesame seeds
  • Fresh herbs

Method
 

Preparation
  1. In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for about 2-3 minutes until translucent.
  2. Stir in the minced garlic, ground chicken, cumin, cinnamon, paprika, coriander, salt, and pepper. Cook for approximately 5-7 minutes until the chicken is fully cooked and the spices are fragrant.
  3. Remove from heat and fold in the fresh parsley, cilantro, and lemon zest. Allow the filling to cool slightly.
  4. While the filling cools, preheat your oven to 400°F (200°C). Prepare your baking sheet by lining it with parchment paper.
Assembly
  1. Lay a sheet of phyllo pastry on a clean, flat surface and cut it into long strips about 4 inches wide. (If using spring roll sheets, you can keep them whole.)
  2. Place about a tablespoon of the chicken filling at one end of the pastry strip. Fold the sides in and then roll it up tightly to form a briouat. Seal the edge with a little beaten egg.
  3. Repeat with the remaining filling and pastry sheets. Arrange the briouats on the prepared baking sheet, brushing them with more beaten egg for a golden finish.
Baking
  1. Bake in the preheated oven for 15 minutes, or until the briouats are golden brown and crispy.

Notes

For variations, you can use minced beef or lamb instead of chicken, or create a vegetarian option with mushrooms and spinach. Leftover briouats can be stored in the fridge for up to 3 days and reheated in a preheated oven.