Moroccan Spiced Chicken Briouats — sometimes a recipe idea begins with a single picture on Pinterest, the kind that makes you pause because you can almost smell the spices drifting through your own kitchen. I tried something similar recently, added a small personal twist, and it turned into one of those cozy, comforting bites you can’t help but share with the people you love. The warm spices, delicate flaky pastry, and tender filling feel both familiar and a little magical — the kind of simple joy this recipe brings to the table, inviting you to slow down and savor every bite.
Why You’ll Love Moroccan Spiced Chicken Briouats
Warm Moroccan Spices
The fragrant blend of cumin, cinnamon, ginger, and paprika gives Moroccan Spiced Chicken Briouats their signature depth — a cozy warmth that makes every bite feel comforting and memorable.
Perfect Crispy Texture
Whether made with phyllo or brick pastry, the layers bake into a beautifully golden, flaky crunch that pairs perfectly with the tender, flavorful filling tucked inside.
Easy to Prepare
These briouats are surprisingly simple to make, with straightforward steps and minimal tools. You can even shape them ahead of time, making the whole process feel relaxed and stress-free.
Great for Entertaining
Elegant on any appetizer platter yet wonderfully practical, Moroccan Spiced Chicken Briouats bring a touch of charm to gatherings while still feeling homey, inviting, and effortless to share with the people you love.
Ingredients
What You Need
2 cups cooked shredded chicken
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
Salt and pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
8 phyllo sheets or brick pastry
1 egg yolk for sealing
2 tablespoons melted butter or neutral oil for brushing
Dried mint or parsley flakes for garnish
Directions
Step-by-Step Instructions
In a skillet, heat olive oil over medium heat and sauté onion and garlic until soft. Add shredded chicken, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook 3–4 minutes, then stir in parsley and coriander. Let the mixture cool. Cut pastry into 3-inch strips. Place a spoonful of filling at one end and fold into triangles until fully enclosed. Seal with egg yolk. Arrange on a baking sheet, brush with melted butter or oil, and bake at 375°F (190°C) for 20–25 minutes until golden and crispy. Garnish with dried mint or parsley flakes and serve warm.
Serving Information
Servings & Timing
Servings: 8–10 briouats
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
Customize Your Briouats
Variations and Make-Ahead Tips
Moroccan Spiced Chicken Briouats are wonderfully adaptable, so you can easily tailor them to your taste. For a meatless version, try chickpeas, spinach, or mushrooms. If you love seafood, swap the chicken for shrimp or fish and add a touch of lemon zest. For something creamy, fold in feta or mozzarella. You can also fry the briouats for extra crispiness or even make a sweet version with almonds, honey, and cinnamon. To store Moroccan Spiced Chicken Briouats, refrigerate baked ones for up to 3 days, or freeze unbaked briouats to bake later. Reheat them in a 350°F oven to bring back their crisp, golden layers—just avoid microwaving so they stay perfectly flaky and delicious.
FAQs
Can I make the filling ahead of time?
Yes, prepare it up to 2 days in advance and refrigerate.
Phyllo vs brick pastry—what’s the difference?
Phyllo is thin and delicate; brick pastry is slightly sturdier and traditional in Moroccan cooking. Both work well.
Can I freeze assembled briouats?
Yes, freeze them in a single layer, then bake later.
What dips pair well with them?
Harissa, garlic yogurt, tzatziki, or tahini dips are excellent.
Can I use leftover rotisserie chicken?
Absolutely—it adds flavor and saves time.
Do I need to brush the pastry with butter or oil?
Yes, it helps crisp the pastry and gives it that golden color.
Can I make mini briouats?
Yes, cut narrower strips and use less filling.
What herbs can replace coriander?
More parsley, fresh mint, or a light touch of dill.
Should they be served hot or cold?
Warm is best for full flavor and crispness.
Can I air fry them?
Yes, air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Conclusion
Moroccan Spiced Chicken Briouats bring together flaky pastry, fragrant spices, and tender chicken in a way that feels both comforting and festive. Whether you’re making Moroccan Spiced Chicken Briouats for a gathering or simply craving something warm and flavorful, these little triangles always deliver. They offer a cozy bite that feels special without being complicated, and with their easy variations and make-ahead options, they quickly become a go-to recipe. Once you make them, you’ll find yourself returning to their delicious simplicity again and again.
Moroccan Spiced Chicken Briouats
Ingredients
Equipment
Method
- Preheat oven to 375 °F (190 °C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft. Add minced garlic and cook 1 minute until fragrant.
- Add shredded chicken, ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Stir well until spices evenly coat the chicken. Cook 3–4 minutes. Remove from heat and stir in chopped parsley and coriander. Let the mixture cool slightly.
- Lay out one phyllo (or brick pastry) sheet and cut into strips (about 3-inch wide). Keep unused sheets covered under a damp towel so they don’t dry out.
- Place a spoonful of the chicken filling at one end of a strip. Fold the pastry over repeatedly into a triangular pocket until sealed. Brush the outer surface with beaten egg yolk (or just water) to seal. Repeat until filling is used up.
- Arrange the briouats on a baking sheet, brush each with melted butter (or oil), and bake 20–25 minutes until pastry is golden and crisp. Rotate the sheet halfway through for even browning.
- Once baked, let cool 1–2 minutes, then garnish with dried mint or parsley flakes if desired and serve warm. Great with a yogurt or tahini‑based dip, or a fresh salad.