Moroccan Spiced Chicken Briouats (Print version)
Crispy phyllo triangles filled with spiced chicken, herbs, and honey for perfect savory-sweet balance.
# What you'll need:
→ Chicken Filling
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 10 oz boneless, skinless chicken breast, diced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground coriander
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon cayenne pepper
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - 1 tablespoon honey
14 - 2 tablespoons chopped fresh cilantro
15 - 2 tablespoons chopped fresh parsley
16 - Zest of ½ lemon
→ Assembly
17 - 12 sheets phyllo pastry
18 - 4 tablespoons melted butter
19 - 1 egg yolk, beaten
20 - 1 tablespoon sesame seeds
# Method:
01 - Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
02 - Stir in the diced chicken breast. Cook, stirring frequently, for 5-7 minutes until the chicken is fully cooked through and no longer pink inside. Break up any large pieces for a uniform filling consistency.
03 - Add ground cumin, ginger, cinnamon, coriander, smoked paprika, cayenne pepper, salt, and black pepper. Continue cooking for 2 minutes, stirring constantly to allow the spices to bloom and release their aromatic oils.
04 - Drizzle honey over the mixture and add fresh cilantro, parsley, and lemon zest. Mix well to incorporate all ingredients and cook for 2-3 more minutes until everything is well combined. Remove from heat and let filling cool slightly for easier handling.
05 - Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
06 - Lay one sheet of phyllo pastry on a clean work surface. Keep the remaining sheets covered with a damp cloth to prevent drying out and becoming brittle. Brush the sheet lightly with melted butter using a pastry brush.
07 - Place about 2 tablespoons of the cooled chicken filling near one end of the phyllo sheet. Fold one corner diagonally over the filling to form a triangle. Continue folding the triangle over itself, maintaining the triangular shape, until you reach the end of the pastry strip. Seal the final edge with beaten egg yolk.
08 - Repeat the folding process with remaining phyllo sheets and chicken filling. Arrange completed briouats on the prepared baking sheet, leaving space between each piece. Brush tops with additional melted butter and sprinkle with sesame seeds if desired for added texture and visual appeal.
09 - Bake for 20-25 minutes, or until the briouats are golden brown and crispy throughout. Rotate the baking sheet halfway through cooking for even browning.
10 - Let briouats cool slightly on the baking sheet for 5 minutes before serving. Serve hot or at room temperature with harissa or yogurt dipping sauce on the side.
# Expert advice:
01 -
- The crispy phyllo exterior gives way to the most fragrant, spiced chicken filling you've ever tasted
- These freeze beautifully before baking, making them perfect for unexpected guests
- The combination of savory spices and honey creates that perfect Moroccan flavor balance
02 -
- Phyllo dries out almost instantly once exposed to air, so keep unused sheets covered with a barely damp towel
- The filling must cool completely before wrapping, or the phyllo will become soggy and refuse to crisp up properly
- Don't skip brushing butter between the layers—it's what creates that signature shatteringly crisp texture
03 -
- Don't worry if your first few folds look messy—they'll still taste amazing, and you'll get the hang of it by the third or fourth one
- The honey might seem unusual, but it's the secret ingredient that makes these taste authentically Moroccan