Moroccan Spiced Chicken Briouats are truly a revelation, a delightful culinary journey packed into small, savory parcels. If you’ve ever craved a bite of pure Moroccan sunshine, look no further. These exquisite little pastries are more than just a snack; they are an experience. People absolutely adore Moroccan Spiced Chicken Briouats because they strike that perfect balance of complex, aromatic spices, tender chicken, and a shatteringly crisp, flaky pastry shell. It’s this masterful interplay of textures and flavors that makes them so incredibly addictive. What makes them truly special is the enchanting blend of cumin, coriander, gin extractger, and turmeric, gently infused into the chicken, creating a warm, earthy depth that is simply irresistible, all encased in that delicate, golden-brown dough. Get ready to be transported!
Ingredients:
- 2 cups cooked shredded chicken (breast or thigh meat work equally well)
- 1 small onion, very finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground gin extractger
- 1/2 teaspoon ground cinnamon
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander (cilantro)
- 8 sheets of phyllo dough or brick pastry, thawed according to package directions
- 1 egg yolk, lightly beaten (for sealing the pastry)
- 2 tablespoons melted butter or neutral oil, such as vegetable or canola oil (for brushing the pastry)
- Dried mint or parsley flakes, for optional garnish
Preparing the Flavorful Chicken Filling
The heart of any great Moroccan Spiced Chicken Briouats is a rich, aromatic filling. We’ll start by building layers of flavor. Heat the olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. This gentle cooking process allows the onion to release its natural sweetness without browning too quickly. Next, add the minced garlic to the skillet. Cook for another minute, just until fragrant, being careful not to burn the garlic, as burnt garlic can turn bitter.
Now, it’s time to introduce the star spices that define Moroccan cuisine. Stir in the ground cumin, paprika,gin extractound ginger, and cinnamon. Cook these spices with the onion and garlic for about 30 seconds, stirring constantly. This step, known as “blooming” the spices, intensifies their aroma and flavor, making the filling incredibly aromatic. Add the cooked shredded chicken to the skillet. Stir well to ensure the chicken is evenly coated with the spiced onion and garlic mixture. Season generously with salt and freshly ground black pepper to your personal preference. Remember, you can always add more salt later, but you can’t take it away, so start with a moderate amount and adjust as needed. Continue to cook for another 2-3 minutes, allowing the chicken to heat through and absorb the beautiful spice flavors. Finally, stir in the chopped fresh parsley and chopped fresh coriander. These fresh herbs add a burst of freshness and vibrancy that perfectly complements the warm spices. Remove the skillet from the heat and set the filling aside to cool slightly. It’s important that the filling is not pipinggin extractt when you begin assembling the briouats, as it can make the phyllo dough difficult to handle and can cause it to steam rather than crisp.
Assembling the Moroccan Spiced Chicken Briouats
Working with phyllo dough can seem daunting, but with a few simple techniques, it becomes quite manageable. Ensure your phyllo sheets are thawed completely and keep them covered with a damp kitchen towel or plastic wrap when not actively working with them to prevent them from drying out. You’ll be working with one sheet at a time. Lay a phyllo sheet flat on a clean, dry surface. If you are using brick pastry, you may need to gently separate the layers agin extractndicated on the packaging. Brush the entire surface of the phyllo sheet lightly with some of the melted butter or neutral oil. This butter or oil is crucial for creating those wonderfully crispy, golden layers that make briouats so irresistible.
Now, take another sheet of phyllo dough and carefully lay it directly on top of the first brushed sheet, aligning the edges as best as you can. Brush this second layer with more melted butter or oil. This layering technique builds up the structure and crispness of your briouats. Cut the layered phyllo sheets in half horizontally, so you have two long, rectangular pieces. Place about 2-3 tablespoons of the cooled chicken filling at one end of each rectangular piece, leaving gin extractmall border on the sides. Imagine you are gin extractating a small log of filling. Now, begin folding the phyllo dough. Fold one of the short ends over the filling. Then, fold in the sides to enclose the filling, creating a neat little package. Continue to roll up the phyllo dough tightly towards the other end, like you would roll a cigar or a small spring roll. Ensure the filling is completely enclosed within the pastry. The slight moisture from the filling and the stickiness of the phyllo dough, along with the brushed butter, should help it seal naturally. If you find it’s not sealing well, you can use a tiny dab of the beaten egg yolk to help secure the final edge. Repeat this process with the remaining phyllo sheets and filling until you have used all your ingredients, or have the desired number of briouats.
Baking to Golden Perfection
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Carefully arrange the assembled briouats on the prepared baking sheet, ensuring they have a little space between them so they can cook and crisp evenly. Once all the briouats are on the baking sheet, it’s time for the final touch before baking. Brush the tops and sides of each briouat generously with the remaining melted butter or neutral oil. This final coating of fat will ensure they turn a beautiful golden brown and achieve that delightful crisp texture. For an extra touch of elegance and flavor, you can lightly brush the tops with the beaten egg yolk as well – this will give them a lovely sheen.
Bake the Moroccan Spiced Chicken Briouats in the preheated oven for 20-25 minutes, or until they are deeply golden brown and delightfully crispy. Keep an eye on them during the last few minutes of baking, as phyllo dough can go from perfectly golden to slightly too dark very quickly. The exact baking time will depend on your oven and how thickly you’ve layered the phyllo. Once they are baked to perfection, remove them from the oven. If desired, you can sprinkle them immediately with a pinch of dried mint or parsley flakes while they are still hot. The heat will help the garnishes adhere. Let the briouats cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. They are best served warm, allowing the flavors to meld and the pastry to remain as crispy as possible.
Conclusion:
There you have it – a comprehensive guide to creating delicious Moroccan Spiced Chicken Briouats right in your own kitchen! We’ve walked through each step, from preparing the flavorful spiced chicken filling to the art of folding and frying these delightful pastries. The aroma alone is enough to transport you to the vibrant souks of Marrakech. These briouats are incredibly versatile, making them a fantastic appetizer for gatherings, a light lunch, or even a unique side dish. Don’t be afraid to experiment with the spices; adjust the heat or add a pinch of your favorite herb to make them your own. We encourage you to dive in, get your hands a little messy, and savor the incredible taste of homemade Moroccan Spiced Chicken Briouats. Happy cooking!
Frequently Asked Questions:
Can I bake the Moroccan Spiced Chicken Briouats instead of frying them?
Absolutely! While frying yields a delightfully crispy exterior, you can achieve a lovely golden-brown finish by baking. Preheat your oven to 375°F (190°C). Brush the assembled briouats lightly with olive oil or melted butter and bake for 20-25 minutes, or until golden and puffed. They will be slightly less greasy and still incredibly tasty.
What are some good dipping sauces for Moroccan Spiced Chicken Briouats?
The briouats are fantastic on their own, but they pair wonderfully with a variety of dipping sauces. A simple yogurt-based sauce with fresh mint and a squeeze of lemon is a classic pairing. You could also try a spicy harissa dip for an extra kick, or a sweet and tangy apricot chutney for a delightful contrast.
Can I make the filling for Moroccan Spiced Chicken Briouats ahead of time?
Yes, you can definitely prepare the chicken filling a day in advance. Once cooled completely, store it in an airtight container in the refrigerator. This will allow the flavors to meld even further, resulting in an even more delicious filling. Just assemble and fry or bake when you’re ready to serve.
Moroccan Spiced Chicken Briouats- Savory Pastry Bites
Delightful savory pastry bites filled with aromatic Moroccan-spiced chicken and baked to golden perfection.
Ingredients
- 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 ground cinnamon
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander (cilantro)
- 8 sheets of phyllo dough or brick pastry, thawed
- 1 egg yolk, lightly beaten (for sealing)
- 2 tablespoons melted butter or neutral oil, such as vegetable or canola oil (for brushing)
- Dried mint or parsley flakes, for optional garnish
Instructions
-
Step 1
Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté finely chopped onion for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. -
Step 2
Stir in ground cumin, paprika, ground ginger, and cinnamon. Cook for 30 seconds, stirring constantly, until fragrant. Add cooked shredded chicken and stir to coat. Season with salt and pepper. -
Step 3
Continue to cook for 2-3 minutes until chicken is heated through. Stir in fresh parsley and coriander. Remove from heat and let cool slightly. -
Step 4
Assemble the briouats: Lay one phyllo sheet flat, brush with melted butter or oil. Top with another phyllo sheet, brush again. Cut layered sheets in half horizontally. -
Step 5
Place 2-3 tablespoons of filling at one end of each rectangle. Fold one short end over the filling, then fold in the sides. Roll up tightly like a cigar or spring roll. Seal with a dab of egg yolk if needed. -
Step 6
Bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange briouats on the sheet. -
Step 7
Brush the tops and sides of each briouat generously with melted butter or oil. You can also brush with beaten egg yolk for sheen. -
Step 8
Bake for 20-25 minutes, or until deeply golden brown and crispy. Garnish with dried mint or parsley flakes if desired. Let cool slightly before serving warm.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.